- 1 tbsp olive oil
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
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 350g parsnip, cut into sticks
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
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- flat-leaf parsley, to serve (optional)
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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.
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.
If you’ve got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.