Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(200 ratings)

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Cooking time

Prep: 5 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
326
protein
39g
carbs
23g
fat
10g
saturates
2g
fibre
6g
sugar
15g
salt
0.82g

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)

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Method

  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.
  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 from Good Food magazine, March 2009

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Comments

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Natalie_whisey's picture
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Lovely easy to make dish which is packed with favour. Along with others I did add garlic and I also served mine with sweet potato mash

lennybell's picture
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Really enjoyed this, honey and parsnips are always a good combination but really enjoyed the addition of the mustard too.

Geraldine3000's picture

Absolutely delicious!!! We added a little garlic too. Would recommend boneless thighs as much easier to eat. Highly recommend and simple to make too.

scaaty's picture
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Wonderful, even my daughter who hates mustard loved this! So easy and tastes fantastic - I also left the parsnips quite chunky and they were perfect after 30 minutes. Will definitely be making this again and again.

clomotion's picture
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Love this recipe. I adapted it also by adding butternut squash, mushrooms and celery. I also used chicken breast instead. It turned out amazing, definitely cooking again.

Nicola J's picture

This is lovely. I adapted it my own way and it came out fantastic! Everyone loved it!

I added a finely chopped clove of garlic and a few finely chopped sticks of celery in with the onions. I halved the parsnip amount and replaced with carrot. I only did 250ml of stock and added 50ml white wine.

Simmered for half an hour with the lid on, half an hour without, then half an hour in the oven to finish off/roast the parsnips and chicken at the top. It looked and tasted beautiful. A bit of cornflour added as it simmered on the hob for five mins at the end thickened up the sauce - whilst I served up the crunchy green beans/potatoes we had with it. Cut up a french stick too (great for dunking in the juices!) Definitely doing this again!

tracy826's picture

This is a great dish very tasty. I cooked for about 60 min and added carrots and 2tbs of mustard as eveyone seemed to say it was to sweet but this was great. Quick and easy

katelittle's picture

I've made this a few times and it's consistently good. I cook it for the full 90 mins, uncovered for at least half of that to thicken the sauce, then add cream right at the end. Less healthy but much more comforting!

sophiechicken's picture

love the taste of this recipe. having a couple of problems with it though. if i cook it for 30 mins the sauce doesn't thicken enough and last night i made it and cooked for an hour. it tasted very good and the sauce was nice and thick but the parsnips were mushy. ah well, trial and error it is. i add garlic for a bit more depth. served with corn on the cob.

Sarja83's picture

Lovely recipe... very light, added carrots to bulk it out. Sauce a bit watery but easily fixed

rosievimes's picture

Really lovely recipe, very low maintenance, and perfect for a cold winter day. Used chicken breast instead of thighs and it worked just as well. Served with some chantenay carrots. Delish!

Wendy_Samuels's picture

Oh my goodness! Can't wait to try this =}

sophie_h_88's picture

Really enjoyed this. Can be sweet though, however I really liked it.

abanner's picture

It does actually say "per serving".

lizleicester's picture

Easy and tasty way to do chicken thighs. Used carrots instead of parsnips and finished off a red pepper. The result was lovely.

Daddymickie's picture

Could someone tell me if the calories are per portion or for the whole dish?

Daddymickie's picture

Could someone tell me whether the calories are per portion or for the whole dish?

samisweetheart12's picture

I came to make this dish this evening only to discover I'd defrosted sausages instead of chicken (don't ask!!)! But I went ahead with the recipe anyway! I know it will have upped the calorie count but it was lovely!! I also halved the amount of honey but still found it fairly sweet. I added carrots as well as the parsnips (guilty conscience trying to make up for the sausage-chicken swap!) And served with red cabbage. Lovely, warming winter meal, I'll definitely be doing this one again...who knows what meat I'll try next!

liza236's picture

I really liked this dish. I used only one tablespoon of honey, but next time I may omit it altogether as I think the parsnips sweeten the dish sufficiently already.
It still needed a bit of acidity against the sweetness of the honey, but this may depend on the kind of mustard you use. To solve this I added a splash of white wine towards the end, which really brought the dish together.

nlamb4's picture

Cant believe how yummy this was, used carrots instead of parsnips. Personally I never found it too sweet and will be making this again.

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