Name: Honey mustard chicken pot with parsnips
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 8 bone-in chicken thighs skin removed; 2 onions finely chopped; 350g parsnip cut into sticks; 300ml vegetable stock; 2 tbsp wholegrain mustard; 2 tbsp clear honey; few thyme sprigs; flat-leaf parsley to serve (optional)

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Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 4.4 out of 5.381 ratingsRate

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For an easy, warming family casserole on a budget, this one-pot ticks all the boxes

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
8 bone-in chicken thighs

skin removed
2 onions

finely chopped
350g parsnip

cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme

sprigs
flat-leaf parsley

to serve (optional)

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Nutrition: per serving

kcal326
fat10g
saturates2g
carbs23g
sugars15g
fibre6g
protein39g
salt0.82g

low

Method

step 1

Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
step 2

Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

RECIPE TIPS

TIP

If you’ve got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.

Recipe from Good Food magazine, March 2009

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A star rating of 4.4 out of 5.381 ratings

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