Honey mustard chicken pot with parsnips

Latest comments and suggestions

Results 1-20

• Katharine

  17 February 2009

  Katharine rated and commented on this recipe

  

  Did this for dinner last night. Used chicken breasts instead of thighs and it was delicious. Very easy and went done well with everyone. Also added carrots and a few chopped dried apricots. Definitely one to do again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• icelesley

  17 February 2009

  icelesley rated and commented on this recipe

  

  Excellent dish. Doesn't spoil if you have it cooking and your other half rings to say they will be late home. Will definately try it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• birgit

  18 February 2009

  birgit rated and commented on this recipe

  

  Made this last night, exactly as directed. Meat was lovely and tender but I found the sauce far tto sweet. Next time I would reduce the honey by half.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• harvey22

  18 February 2009

  harvey22 commented on this recipe

  I did this for dinner lastnight and served it with roasted butternut squash and sweet potatoe mash, it was lovely and was a hit with my hubby, will def do again as it was so easy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jennette

  18 February 2009

  Jennette commented on this recipe

  I actually didn't have enough honey and so I added a teaspoon of light muscovado sugar - it did the job perfectly. We loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mhairi

  19 February 2009

  Mhairi rated and commented on this recipe

  

  This was very easy to prepare and tasted as if you'd put loads of effort into it. My husband was very late home and the dish was still OK bubbling away as suggested. I also used Chicken Breasts instead of thighs.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aelish

  21 February 2009

  Aelish rated and commented on this recipe

  

  gorgeous!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• schizopear

  22 February 2009

  schizopear rated and commented on this recipe

  

  this was very simple to make and my partner enjoyed it but i, like birgit, found the sauce to be far too sweet. although the long cooking time meant the meat was lovely and tender, the parsnips ended up far too soft - would cut them into much larger pieces if i made it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Olivia (South Africa)

  25 February 2009

  Olivia (South Africa) rated and commented on this recipe

  

  This was so easy and delicious! I replaced the thighs with a whole chicken, and once all the ingredients had been added, cooked it in the oven at 160 for about an hour and a half, instead of the stove top. Wonderful sauce and tender meat.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dawn

  25 February 2009

  Dawn rated and commented on this recipe

  

  I found this recipe very easy and it was simply delicious. The chicken was sweet and tender. My cooking doesn't always turn out edible but even my husband couldn't resist this one. I added an extra tablespoon of honey and left it to gently simmer for about an hour and 15 minutes. Simple and delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• june

  27 February 2009

  june commented on this recipe

  Made this now a few times and agree with the comments about it not mattering if other half late home. I'm not one for Chicken thighs but must admit they were really tasty. may use Olivia's idea and cook a whole chicken this way!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CfOULK

  01 March 2009

  CfOULK rated and commented on this recipe

  

  I have made this twice and loved it. Absolutely delicious. I even tried it with sausages and it was lovely!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo

  03 March 2009

  Jo rated and commented on this recipe

  

  This was so easy & delicious. i'm not a huge parsnip fan but loved this. I did cook it for 90 mins so the meat was really tender & just fell off the bone. highly recommend this recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Charlie

  08 March 2009

  Charlie rated and commented on this recipe

  

  A stunner! If parsnips are hard to find also use baby carrots or sliced carrots which works very well with the flavours

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Meghan

  11 March 2009

  Meghan commented on this recipe

  Absolutely gorgeous!! I made it with chicken legs instead if thighs to reduce the fat content, and it was really tasty, but next time I will add he parsnips towards the end, as they did become slightly soggy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• peej

  18 March 2009

  peej rated and commented on this recipe

  

  A store cupboard & family favourite - really tasty. Like a few of the other readers I use only 1 tbsp of honey - but I guess that's a taste thing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Getora

  19 March 2009

  Getora rated and commented on this recipe

  

  Fantastic dish. I've made today for lunch and my family cleaned the plates.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alyssa

  20 March 2009

  alyssa commented on this recipe

  i would to know whether i can use english mustard instead of wholegrain mustard for this recipe? if i can, should i increase/reduce the amount...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EmSmith

  27 March 2009

  EmSmith rated and commented on this recipe

  

  I didn't find the sweetness too overpowering. Just right, in fact. The one problem I had with this dish was that, by the end of the cooking time, the parsnips had almost disintegrated. I would perhaps add them a little later next time so they hold their shape better. Other than that it was delicious...and very popular with the kids (even the 18 month-old fuss-pot!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lorna

  01 April 2009

  lorna rated and commented on this recipe

  

  I too found it too sweet and again the parsnips went mushy. Won't do again. Chicken was very tender though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9582/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp olive oil
• 8 bone-in chicken thighs , skin removed
• 2 onions , finely chopped
• 350g parsnips , cut into sticks
• 300ml vegetable stock
• 2 tbsp wholegrain mustard
• 2 tbsp clear honey
• few thyme sprigs
• flat-leaf parsley , to serve (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 40 mins

Low-fat

Ingredients

• 1 tbsp olive oil
• 8 bone-in chicken thighs , skin removed
• 2 onions , finely chopped
• 350g parsnips , cut into sticks
• 300ml vegetable stock
• 2 tbsp wholegrain mustard
• 2 tbsp clear honey
• few thyme sprigs
• flat-leaf parsley , to serve (optional)

PER SERVING

326 kcalories, protein 39g, carbohydrate 23g, fat 10 g, saturated fat 2g, fibre 6g, sugar 15g, salt 0.82 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.