Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(210 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
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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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babsfazekas's picture
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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
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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
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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
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Made exactly as the recipe and really enjoyed. Also, very easy to prepare.

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

juliepounder1's picture
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Absolutely delicious - 6 year old fussy eater asked for more! Used chicken breasts cubed, worked very well. This will become a regular meal in our house!

spongemaker1's picture
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I didn't like this - the ingredients appealed to me but the finished dish was too sweet.

kellydavison's picture
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Delish!!! Added some peas and sweetcorn and served with wholgrain rice - a new favouraite!!

sadieloumc's picture
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A nice dish - very easy. Maybe it's just me but it took longer than 5 mins for me to prepare it!

kkatem's picture
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Really lovely recipe, I tried it with carrots and parsnips, though I must say the parsnips tasted much nicer! Such a simply tasty meal, will definetly cook again and again! Yum.

natalien2's picture

This dish is delicious just made it for my family they loved it, so full of flavour and goodness.

curiouscas's picture
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So easy to make and always goes down a storm, I usually serve it with cabbage fried with bacon. Yum.
At a friends the other day I went to make it but they bought back the wrong ingredients:
mixed bits of chicken, (wing tips drumsticks etc) sweet and sour sauce and carrots (I knew they wern't listening to me!)
I made it the same way, with s+s sauce instead of honey (used more) a few mustard seeds fried with the onion and carrots instead of parsnips.
It was seriously tasty. Nice to know that you can seriously muck about with this recipe and it still taste amazing.

hugieboogie1's picture

I was unable to print this recipe in its entirety, the list of ingredients is missing when the page is printed. Please re-set the page.

djm6066's picture
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Really loved this dish..........even though it had parsnips in it (added them for my hubby). Think that I will use chicken breasts next time, and will add the parsnips a little later on.

jorazz1's picture
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Left this simmering for about 30 mins and the stock had almost completely disappeared so had to add the same again, so the chicken was slightly dry. Also did half carrots and half parsnip. Very nice tasting

verityw's picture
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I found the outcome of this recipe really medicore to be honest - the sauce was thin and the flavour just average. On the second night I tried to boost it with leeks, mushrooms and more mustard, but nothing could save it from mediocracy. I wont be making it again.

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