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1.
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Preheat the broiler.
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2.
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Peel the potatoes.
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If they are not very small,cut them in half.
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Put them in a saucepan and cover with water.
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3.
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Trim and peel the carrot.
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Cut into 2-in.
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lenght, then cut into quarters.
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Peel the onions and cut them in half.
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Add in the carrots and onions to the potatoes.
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Add in salt to taste and bring to a boil.
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Let stand 10 minutes.
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4.
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Meanwhile, sprinkle the chicken halves with salt and pepper.
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Brush on all sides with mustard.
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Arrange the halves side by side in a baking dish, skin side down.
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Sprinkle with the oil.
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Place under the broiler and cook for 10 minutes.
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5.
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Drain the vegetables.
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Heat the butter in a skillet and when quite warm but not brown, add in the vegetables.
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Cook over relativly high heat, shaking the skillet and stirring the vegetables.
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Add in the mushrooms and sprinkle with salt and pepper to taste.
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Continue cooking, shaking the skillet and stirring occasionally, about 7-8 minutes.
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7.
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Pour off all the fat from the baking dish and turn chicken halves again.
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8.
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Turn then oven heat to 400.
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Place the dish in the oven and bake 10 minutes.
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9.
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Place the dish on top of the stove.
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Add in the vinegar to the liquid and cook for a few seconds over high heat,stirring.
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Sprinkle with parsley.
