Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(222 ratings)

Prep: 5 mins Cook: 40 mins

Easy

Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal326
  • fat10g
  • saturates2g
  • carbs23g
  • sugars15g
  • fibre6g
  • protein39g
  • salt0.82g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 bone-in chicken thigh, skin removed
  • 2 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 350g parsnip, cut into sticks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 300ml vegetable stock
  • 2 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • few thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • flat-leaf parsley, to serve (optional)

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.

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Comments (239)

lisabj's picture
3

Like many others I found this far too sweet. I did it in two batches, one for the grandchildren as per recipe, which went down quite well. The other batch I added more mustard to give it a bit of zap which was better. Parsnips too mushy though.

missflops's picture
5

I used chicken supremes instead of thighs and as I didn't have any thyme, fresh or otherwise, I sprinkled in some dried tarragon. All cooked beautifully, including the gorgeous parsnips which our farmer friend had given us. Would cook this dish again as it is so easy to prepare and gives really delicious results. Served with new potatoes and carrots.

phantombubbler's picture
5

This had become a family favourite. We use chicken breasts instead and serve it with mashed potato for a really tasty winter treat.

dollie_daydream's picture

The flavour of this dish really was delicious - even two teenage girls and a 7 year old loved it! I opted for bone removed and skin off breasts which worked perfectly. Only thing i would say is that you need to serve quite a few extras with it. I did just carrots and brocolli and it wasn't really enough for four (despite using two packets of chicken thighs and not being big eaters) so next time I'm going to add a lil bit of rice as well. This really is a nice Sunday dinner equivalent and far easier!!!!

pea395's picture
5

Really nice, I simmered for 60 mins and it was really tender, will definitely make this again

loubug1012's picture

How do you freeze and then reheat this dish?

boznic's picture
5

Yummy! Family loved it, easy and cheap to make.

healthyannie's picture
5

Absolutely delicious

elisaponsele's picture
4

Rather enjoyed this! I made it with pork shoulder steaks as badly needed to use them up but otherwise followed the recipe. I found the sauce just right and the pork went really tender in about 50 minutes cooking time. I kept the parsnips quite chunky as I knew they would cook for a long time and they were fine texture-wise and lovely in flavour. I look forward to trying it with chicken as the recipe suggests!

emmatowey's picture
4

Really tasty and super easy meal. I used chicken thighs and drumsticks, browned them with the onions and then cooked the whole thing in the oven. Added the parsnips after 1 hour and returned it to the oven for an extra 30 minutes. Super tender and takes all of 10 minutes to prepare.

healthyannie's picture
5

Great dish . . . Loved it. Excellent as a winter warmer. Added some sherry.

dysphoria's picture
4

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
4

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
5

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
4

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
5

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
5

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
5

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.

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