Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(201 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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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!

sdewit's picture
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Lovely! The chicken was nice and tender. I cut the parsnips a little big so they would not overcook. Next time I would season the chicken some more before browning, maybe with some garlic. Great dish for these rainy darker days..! The gravy that comes with this is wonderful, would also be great with some mash, although I served it with a salad.

terriferris's picture
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Hey,

I made this last night for my boyfriend. It was delicious, I made it with a little mash for the side and it was perfect. I made half as much as the recipe above - the prefect amount for the both of us. Tasty, really easy to make and cheap!

sarah1804's picture
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wow, this was amazing,made double to freeze half, so glad we did!only thing we suggest is thickening the sauce a little but thats just personal taste!

gxf00u's picture
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Great dish, would add the parsnips a little later and perhaps make some extra sauce to complement crusty brown bread

penny_baker's picture
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I made this for a weekday supper. I used chicken breasts rather than thighs, as we prefer those, and they were beautifully tender, just with the recommended (rather than extended) cooking time. We normally have parsnips roasted, so it was quite a change to have them in this recipe, but very successful, which maybe wouldn't have been the case if I'd cooked for longer. We didn't find the 2 tbsp honey too much, and in any case that balances out the 2 tbsp mustard. Served with baby new potatoes and purple sprouting broccoli - yum!

a427047's picture
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Made this on Friday eveing for Sat, used half the amount of honey, used chicken stock instead of veg, added carrots and added the chunky sticks of parsnip when I had finished cooking and reheated the following evening for a relaxing supper. Parsnips were cooked to perfection. Will defo make this again!!!

dancingbunny's picture
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Absolutely delicious. We had this two nights in the row! I agree that the parsnips need to be added a little later than the recipe states as they go very soft, but the flavours were so delicious and the chicken so tender and sticky, I will definitely be making this again.It was so easy too. We had it with rice and steamed sugarsnap peas, it was perfect. Will make it for the mother-in-law when she visits next to impress her!

alisondefries's picture

This was great. The family aren't fans of parsnips so I used sweet potatoes. Absolute winner. This also freezes really well.

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