Broiled Chicken With Mustard
Ingredients:
** 3/4 lb very small potatoes
** 1 large carrot
** 4 small white onions
** 1 salt & pepper
** 4 lb chicken split for broiling
** 2 T dijon (or dusseldorf -mustard)
** 2 T peanut oil
** 2 T butter
** 1/3 lb mushrooms
** 1 T red wine vinegar
** 2 T finely parsley,Chopped
Directions:
-
Preheat the grill. 2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water. -
Trim and peel the carrot. Cut into 2-in. length, then cut into quarters. Peel the onions and cut them in half. Add the carrots and onions to the potatoes. Add salt to taste and bring to a boil. Let stand 10 min.
-
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 on the grill and cook for 10 min. -
Drain the vegetables. Melt the butter in a skillet and when quite hot but not brown, add the vegetables. Cook over relativly high heat, shaking the skillet and stirring the vegetables.
-
Add the mushrooms and sprinkle with salt and
pepper to taste. Continue cooking, shaking the skillet and stirring occasionally, about 7-8 min. -
Pour off all the fat from the baking
dish and turn chicken halves again. -
Turn then oven heat to 400. Place the dish in the oven and bake 10 min.
-
Place the dish on top of the stove. Add the vinegar to the liquid and cook for a few seconds over high heat,stirring. Sprinkle with parsley
Yield: 4 Servings
Enjoy!
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