3/4 lb Very small potatoes
1    Large carrot
4    Small white onions
Salt & pepper
4 lb Chicken split for broiling
2 tb Dijon or dusseldorf mustard
2 tb Peanut oil
2 tb Butter
1/3 lb Mushrooms
1 tb Red wine vinegar
2 tb Finely chopped parsley

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 the carrots and onions to the
potatoes. Add salt to taste and bring to a boil. Let stand 10 min. 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
min. 5. 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. 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 min. 9. 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.