Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(202 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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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.

sgrech's picture
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Very tasty, will make again.

monkeynun's picture
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I made a couple of tweaks: used a whole jointed chicken, and carrots instead of parsnips, plus I prob went for a touch less honey and mustard than instructed. It was a huge success with the whole family - really easy to make and quite unusual despite storecupboard ingredients. I will make this again, possibly with slightly less honey and a bit more thyme. YUM.

heleniarowe's picture
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I also used chicken breast and carrots - cooked in casserole dish for ages and was delicious! Served with roasted parsnips - has added to my list of regularly made low fat dishes!

home2corby's picture
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Excellent recipe, so easy & all in one pot which I love. First time I cooked this my husband went on about it for days. Give it a try and don't be afraid to tweak it to suit your tastes.
I've used a mix of carrots and parsnips before also not used any honey. It is a sweetdish which isn't to everyones liking.

curiouscas's picture
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fantastic and easy to cook. I usually serve it with cabbage fried with onions and bacon. I get requests to cook this all the time and it never fails to please. Have also used some sweet and sour sauce with mustard seeds when I didn't have all the ingredients once and served it with extra carrots it was divine.

zhagan's picture
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a nice simple mid week dinner

elibet's picture
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Just made this from the one pot cookbook - it was a huge hit with the family - Since I haven't got a sweet tooth I thought it was a little too sweet but the others disagree. The parsnips were surprisingly yummy and my 8 yr old who normally detests them, wolfed them down

05jennyy's picture
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I swapped the parsnips for carrots, and served it with mashed potato. It was my night for cooking (we try and give mum a few days off) and the family absolutely loved it :)

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