Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(201 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
  • Healthy
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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carolll's picture

I have made this recipe several times now as it is a firm favourite with both my husband and son (and me). I have found if I am doing the butter nut squash and sweet potato mash that the parsnips are to much. So like others I have added carrots and other veg instead

nicolamd's picture
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I didnt have parsnips so used carrots instead. Was so tasty will deffo be making this again ..

babybex's picture
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my husband dosent like parsnips, carrots work better.

katelover88's picture
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Easy and delicious

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

emsmith's picture
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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!

anyz_razak's picture

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...

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

pgrant52's picture
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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.

meghan195's picture

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.

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

hamishmum's picture
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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

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

junesymes's picture

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!

misra99's picture
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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!

oliviafair's picture
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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.

schizopear's picture
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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.

aelish's picture
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gorgeous!

mhairi's picture
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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.

jen160677's picture

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!

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