Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(210 ratings)

By

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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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Lovely72's picture
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Very easy and really tasty. Cooked in the oven for about 90 mins, chicken was really tender. Only gave 5 stars instead of 6 as slightly too sweet, will add a little less honey next time and I'm sure it will get the full 6!

wcameron's picture
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I made this in my slow cooker it was fab, I left the parsnips a bit chunkier because of some of the comments that were left and they didn't go mushy. It was enjoyed by all the family including my 5 year old son who can be a bit lazy at eating. I would make again

todydog's picture
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This was a great recipe and I used up some rather tired parsnips. I used chicken breast as I had them in the fridge. I left it cooking on a very low heat for well over an hour and a half, I just added a little more liquid to it when my other half rang to say he would be late home.
Will do this one again

sbuttimer's picture
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Just used half the specified amount of honey due to other comments but otherwise stuck to the recipe. This tasted amazing - so good and so quick and easy.

doobyden's picture

Definitely needed more flavour. Think I'll use chicken stock and more honey and mustard next time. Actually, to keep cals down, will use Agave syrup instead of honey. I used about 500ml stock as there wasn't enough liquor and had to thicken with arrowroot which gave it a lovely, glossy consistency.

emmacatignani's picture
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Not the best meal ever but then again not the worst. Wouldn't jump to make this again.

denmau123's picture
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Quick,easy chicken dish. I thickened stock with cornflour. Lovely flavour not too sweet.

cloud_surfer's picture

Rustled this up last night & my word, it was delicious! Will definitely be making this again........

pegohart1's picture
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Yummy. Quick and easy, ideal for weekday dinner. Have made a couple of times now.

nyanidem's picture

Am going to try this as it sounds good but will change the parsnips which I loathe! for carrots.

schizofish's picture
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Made this in the slow cooker with turkey pieces and carrots (because that's what was in the cupboard). Beautiful, lots of sauce and not too sweet. Will definitely make this again...and again and again.... :)

anniemanequin's picture
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Lovely with some mashed potato. Added carrots with the parsnips and served with green beans as well to add more veg.

loz_kelly79's picture
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Yum! Have made it a few times... Just added a few carrots and green beans for extra colour... Will do again and again!

readj31's picture
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After a hard days trucking i came home top this delightfully simple recipee!! Me and my partner both enjoyed it very much and will for sure be cooking it again. Good work good food, good work!!

purplepentacle's picture
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Yummy! My husband who is usually very picky about dark meat, went crazy for this. I did follow others suggestions and not add the parsnips until later on in cooking as I didn't want to have too big of pieces. We also only had spicy brown mustard and it worked just great. I thought the balance of spice and sweet just right! Making again for sure.

dolcevita's picture
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I love this recipe. When I don't have parsnips I use carrots, or a combination of both is good too. I leave it for 90mins, and the meat is so soft and tender, it just falls of the bones.

Quick and easy too.

natasha_m_m's picture

Lovely dish. Went down well but the parsnips came out very very soft, almost like mash. Will put those in later next time. Added green beans and came out well.

louisebawden's picture
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Nice taste but my parsnips went way too soft and so whole dish turned out a bit mushy!

kathrynl's picture
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Really tasty- everyone loved it! I cooked this in the oven for 90 minutes using thighs and drumsticks that were on offer, though skinning the drumsticks was a bit of a chore.
Tried it with white wine for part of the liquid and reduced the honey by half. The dish was uncovered for the last 15-20 minutes so the parsnips were crisper/drier on the outside and the sauce reduced and thickened a little.
I cooked a slightly bigger quantity and we took cold chicken drumsticks for packed lunch the next day. Yummy!

alasicannotswim's picture

so lovely! i left it for an hour which made the parsnips go all mushy - which we actually quite liked, but I think I let the liquid reduce down too much. tasty new favourite one pot!

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