Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

  • 1
  • 2
  • 3
  • 4
  • 5
(201 ratings)

By

Magazine subscription – 3 issues for £3

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
grainne97's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy and very easy!

lucepartridge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

super yummy! but needs potatoes or something

kvogler's picture
  • 1
  • 2
  • 3
  • 4
  • 5

tasty dish - i left out a little honey the second time though and felt it was nicer for it

sandra242's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe and have made it several times, always using chicken breasts. Has always resulted in compliments and clean plates!

vfinney's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Doesn't keep well to the day after, or atleast that's how it seemed... Was ok! Might try again soon

joejoynatnic's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely loved this recipe, cooked it for the full 90 minutes and that was great for the chicken thighs although the parsnips did turn to mush but the mush tasted great, but next time I might add them halfway through. Yummy!

madisonsmummy's picture

For those that used breasts, how many did you use?
x

sameshrie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

divine!

clootiedumplin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

halved the recipe as there is just me and hubby! Used skinless boneless thighs instead of boned, 1 and 1/2 tbs honey, cut parsnip
sticks bit thicker (having read previous comments about them being
soggy) end result ...perfect! Made the butternut & sweet potato mash to go with it......Delicious, easy cook, midweek dinner.

tincrystal's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to throw together and very tasty. The leftover chicken worked really well in a rocket salad the next day too.

nicolaneesom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I do this with chicken pieces and mushrooms instead of parsnips, it's gorgeous!

babsfazekas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is really delicious, satisfying and easy to throw together. The best part is that you can just walk away from it for an hour, a real low-maintenance meal. I put the parsnips in for the last 30 mins and served it with roast potatoes and greens. The only thing I'll change next time is the amount of stock used as even after an hour of simmering it was a bit too runny - a bit of a shame as all the good stuff in the sauce (mustard, honey, onions) gets left behind.

lizziej77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious; served with mash and broccoli yum. Baked in the oven instead of the hob and it worked a treat. Took the lid off half way through cooking time (40mins) to crisp up a little. Will definitely be having again.

lizziej77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious; served with mash and broccoli yum. Baked in the oven instead of the hob and it worked a treat. Took the lid off half way through cooking time (40mins) to crisp up a little. Will definitely be having again.

caroline1967's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made exactly as the recipe and really enjoyed. Also, very easy to prepare.

ritamaydee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a great back up when you're in the supermarket and not sure what to buy for tea as it's so easy to remember the ingredients required and is a very satisfying, comforting meal, if you like the ingredients! Tip: add the parsnips 10 minutes before the end as they can become too soft.

nr2711's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for lunch today and it was very tasty and filling. I used chicken breasts and served with a sweet potato and cinnamon mash. I will definatley be making it ago,although i'd used less stock next time, maybe 250 ml. Really easy to cook :)

vwebster's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I really enjoyed this recipe! I didnt find it too sweet and the mustard, honey and stock make a really delicious sauce (I used chicken stock). To add a bit of extra flavour I kept the skin on the chicken and removed prior to serving. YUM!

smtrumpet56's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this receipe tonight and left it to simmer for 90 mins as suggested. Did not use as much honey as I felt it would be too sweet and also cut the parsnips into chunks and they still came out over cooked. However it was a really tasty dinner and would definitely do again!

seraph79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Super easy and all around excellent. We'll definitely be making this again!

Pages

Questions

Tips