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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healthyannie's picture
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Great dish . . . Loved it. Excellent as a winter warmer. Added some sherry.

dysphoria's picture
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Tasty, although probably used too much water, but this worked perfectly with jasmine rice :)

Used a handful of parsley and a little sage, and chicken stock. Also used set honey instead of clear as I dont buy clear honey.

Lovely. Going to have fun experimenting with it :).

cinnamon_sal's picture
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Delicious! I have a sweet tooth, so this dish was perfect for me. Very easy to make. May be a little too sweet for some though.

laurastokes1807's picture

Made this tonight - I wouldnt use Thighs again but it was lovely reduced the honey as recommended and used carrots instead of parsnips as I had None !!! Lovely in fact I have all the stock left and will be having it again tomorrow using chicken breasts !

choccylab's picture
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Delicious recipe and so easy. I forgot to buy parsnips, so added baby new potatoes at the start of the 90 minutes cooking time. They were perfectly tender and the chicken was literally falling off the bone. I followed other people's advice and only used 1 tbsp of honey. Perfect!! Just rustled up some green veggies to go with it as I'd already taken care of the potatoes!!

atrixa's picture

This is one of my favourite recipes as it's so adaptable. I use almost any cut of chicken with it (thigh is my favourite). I usually just a bit less mustard and honey than suggested, and swap the onion for carrots.

jupiter5's picture
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Great recipe! This has become one of our family favourites. I added some garlic and mushrooms into the sauce, and it was super tasty.

margaretoates's picture
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Used a whole chicken in my slow cooker for about 4 hours ( will depend on size of chicken) wonderful everyone loved it. Marg

ade_in_the_kitchen's picture
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Delicious! I made it last night and as suggested I let it bubble away for 90 minutes. The meat just fell off the bone. Served it with some mash, carrots and brocoli.

Will certainly make it again.

michellesmith9's picture
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Fantastic flavour the family loved it. As usual I went a little off piste adding carrots, a leek, using Dijon mustard and ham stock instead of veggie, so it's a moveable feast. Delicious.

mrssanter's picture
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A big hit with adults & kids alike. Definitely need to add
Parsnips towards end of cooking time though. Served with mustard mash and steamed greens - really delicious.

lauralu24's picture
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Very easy to make and yummy but the sauce is a little runny

alanthomas's picture
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Newly retired and just started cooking properly. This was an easy and very successful dish to cook. I used chicken breast fillets. Parsnips were not too soft as expected, as we usually have them roasted. Part boiled potatoes, sweet potatoes and butternut squash pieces. My wife had seconds. Need I say more!

softgrey's picture
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easy and delicious!

try-it-twice's picture
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Used chicken breasts instead of thighs, and padded it out with carrots and peas, served with mash. A tasty recipe that fed was easy and filling.

angeflange's picture

Made this for my new housemates and everyone loved it. Full of flavour and very warming. This would be even better in the winter with mash potato :)

bowdenei's picture
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Tasty, but way too sweet as the parsnips are already sweet. Used boneless thighs. The pic shows a small casserole and not a shallow pan as recipe says, so cooked it in a casserole like the pic and cooked in a 350degree oven for an hour and a half. Next time I would half the amount of honey

dfb1967's picture

Cooked this and everyone loved it. Not a great fan of parsnips but they ended up like a sweet compot with the onions instead of a sauce. Would definitely cook again.

miss_workaholic's picture
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Loved this! Was so easy and very tasty!

perkil's picture
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Really lovely dish and makes a change not to roast parsnips and use them for something else. Husband was late in from work so in the end I did cook it for 90mins (see tip on recipe) and it really was tender chicken. Great to leave it to simmer and give it the odd stir. Served it with roast potatoes, lovely meal.

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