Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

  • 1
  • 2
  • 3
  • 4
  • 5
(200 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
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
dolliepie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this without the parsnips and served with roast vegetables.

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

Delicious! Made this for my husband and the in-laws and it was amazing! I served this with Purple Brocoli and brown rice. The parsnips were perfect and the sweetness was fine! Honey and mustard chicken is supposed to be sweet. will definitely make this again. I added 4 cloves of garlic with the onion and added some cornflour at the end to thicken the sauce a bit. Will definitely make this again.

kennedyd1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mmmmm......lovely! Very easy to make!

remehardiman1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! Worked really well and was a well balanced and filling dish.

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

Lovely recipe, only put half the mustard in as not a fan and was still fantastic. Great taste, nice and sweet. Made it for the whole family and they all loved it.

laura9944's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy!
I used chicken breasts aswell. I also added a few carrots for colour. When it was done I served up the veg and chicken and added a dollop of creme fraiche to the pan to make a creamy sauce.

hollydolly22's picture

Lovely! Nice on a warm day, goes down a treat with my boyfriend he loves it. Easy tea!

whtlh13's picture

My husband cooked this and served it with wild rice - its was delicious. Must do it again soon :-)

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

It was really nice and as many other people on the site commented it benefited from being left to bubble a bit longer, which in this house, where Bambino’s bedtime routine needs to be negotiated, is a good thing!

dawnbland2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this with just 1 tablespoon of honey and didn´t have parsnips so put in carrots and mushrooms, was really tasty, OH gave it the thumbs up. will definitely make again.

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

So easy to prepare and can just leave the casserole bubbling while doing somethings else. Also used chicken breasts (4) and it was really really good....definitely will make again

xx_icegems_xx's picture

I found this recipe a few months ago and it has become a firm family favorite!! It is a fantastic recipe and works well with my healthy Weight Watchers Plan!

The only thing I change is to add some carrot! As we love our veggies :-)

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

Followed all the instructions, but found it thin, watery and the parsnips were still a bit hard. I didnt particularly like the flavour, which is weird as I love all the ingredients.

07977253060's picture

I did this, but used ideas from the chicken and mustard and creme fraiche recipe in this section.

I used cider and creme fraiche for the stock and I cooked other vegetables - potatoes; green beans & carrots. We really enjoyed this.

hjoyc84's picture

Absolutely delish! A great meal in Winter or summer! very tasty...kids loved it!! The Chicken thighs make it much more flavoursome than chicken breasts! x

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

Very nice. I baked the chicken and parnsips in the oven rather than on the hob and then transferred them to a big pot with the sauce. I added the roast parnsips to the sauce just a few minutes before serving so they kept their shape and didn't go mushy.

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

Lovely! topped it up with some lentils and added savoy cabbage in the last ten minutes to make it a one-pan-dish!

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

mmm delicious! i made it with chicken breasts and it was really tasty- if you're cooking it for a longer time than suggested, then it's probably best to add the parsnips a bit later on, otherwise they tend to go a bit mushy. but still scrumptious!

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

I cooked this last week and it was easy and absolutely gorgeous! Definitely cooking it again!

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

gorgeous. loved by adults and kids, really lovely.

Pages

Questions

Tips