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Ингредиенты
- 3/4 lb Very small potatoes
- 1 lrg carrot
- 4 sm white onions Salt & pepper
- 4 lb Chicken split for broiling
- 2 Tbsp. Dijon or possibly dusseldorf mustard
- 2 Tbsp. Peanut oil
- 2 Tbsp. Butter
- 1/3 lb Mushrooms
- 1 Tbsp. Red wine vinegar
- 2 Tbsp. Finely minced parsley
Инструкции
- 1. Preheat the broiler.
- 2. Peel the potatoes. If they are not very small,cut them in half. Put them in a saucepan and cover with water.
- 3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into quarters.
- Peel the onions and cut them in half. Add in the carrots and onions to the potatoes. Add in salt to taste and bring to a boil. Let stand 10 minutes.
- 4. Meanwhile, sprinkle the chicken halves with salt and pepper. Brush on all sides with mustard. Arrange the halves side by side in a baking dish, skin side down. Sprinkle with the oil. Place under the broiler and cook for 10 minutes.
- 5. Drain the vegetables. Heat the butter in a skillet and when quite warm but not brown, add in the vegetables. Cook over relativly high heat, shaking the skillet and stirring the vegetables. Add in the mushrooms and sprinkle with salt and pepper to taste. Continue cooking, shaking the skillet and stirring occasionally, about 7-8 minutes. 7. Pour off all the fat from the baking dish and turn chicken halves again. 8. Turn then oven heat to 400. Place the dish in the oven and bake 10 minutes. 9. Place the dish on top of the stove. Add in the vinegar to the liquid and cook for a few seconds over high heat,stirring. Sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 112 | 64% |
| Total Fat 12.74g | 16% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 59mg | 2% |
| Potassium 450mg | 13% |
| Total Carbs 14.01g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.88g | 1% |
| Protein 2.69g | 4% |
