Chicken Scarpariello

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1 whole 3 pound chicken, backbone removed and split down the breastbone

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon white wine

1 clove garlic, sliced

1/4 teaspoon chili pepper flakes

1 tablespoon fresh rosemary, chopped

1/2 cup olive oil

1 carrot, chopped

1 stalk celery, chopped

1 medium onion, chopped

2 rosemary sprigs

Salt and pepper to taste

Scarpariello Sauce, recipe follows

SCARPARIELLO SAUCE

2 tablespoons olive oil

1 tablespoon sliced garlic

1 cup broccoli florets, steamed

1 cup red potatoes, roasted and sliced

1/2 cup button mushrooms, Sauteed

1/4 cup white wine

1 cup chicken stock

Juice of one lemon

1 tablespoon fresh rosemary, chopped

2 tablespoons butter

Salt and pepper to taste