Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(205 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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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!

zehmjh's picture

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.

birgit's picture
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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.

icelesley's picture
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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.

kfurber's picture
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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.

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