Honey mustard chicken pot with parsnips

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• whereislauren

  02 January 2011

  whereislauren rated and commented on this recipe

  

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

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• Anna

  04 January 2011

  Anna rated and commented on this recipe

  

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

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• schizofish

  05 January 2011

  schizofish rated and commented on this recipe

  

  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.... :)

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• Nyani

  06 January 2011

  Nyani commented on this recipe

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

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• PegoHart

  07 January 2011

  PegoHart rated and commented on this recipe

  

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

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• Marc

  09 January 2011

  Marc commented on this recipe

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

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• kitchen devil

  10 January 2011

  kitchen devil rated and commented on this recipe

  

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

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• EmmaCat

  10 January 2011

  EmmaCat rated and commented on this recipe

  

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

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• den

  10 January 2011

  den commented on this recipe

  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.

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• Siobhan

  12 January 2011

  Siobhan rated and commented on this recipe

  

  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.

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• Bridget

  13 January 2011

  Bridget rated and commented on this recipe

  

  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

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• Wend

  13 January 2011

  Wend rated and commented on this recipe

  

  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

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• Kate

  16 January 2011

  Kate rated and commented on this recipe

  

  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!

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• bsms1439

  16 January 2011

  bsms1439 rated this recipe

  

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• kelly

  16 January 2011

  kelly commented on this recipe

  lovely! although i would put a little less honey in next time as found it a bit too sweet...but a big thumbs up from my husband and son.

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• Kerrianne

  17 January 2011

  Kerrianne rated and commented on this recipe

  

  I agree it was far to sweet however i still enjoyed it. If i ever make it again I'll use less honey and chicken breasts instead of chicken thighs.

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• thynk2much

  18 January 2011

  thynk2much rated and commented on this recipe

  

  This was gorgeous -- served it with colcannon which was a great accompaniment. I definitely recommend cooking it for the full 90 minutes as in the tip, it made it so tender! http://www.bbcgoodfood.com/recipes/2649/colcannon

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• billyb

  18 January 2011

  billyb rated this recipe

  

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• billyb

  18 January 2011

  billyb commented on this recipe

  Absolutely loved this recipe. Used turkey breast pieces instead of chicken and worked really well. I think it would work equally well with sausages too.

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• SamM1

  20 January 2011

  SamM1 rated and commented on this recipe

  

  Delicious! Quite sweet, comforting, warm dinner for a winter's night. Will definitely make again soon. I served with crushed potatoes. Yum!!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 40 mins

Low-fat

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)

PER SERVING

326 kcalories, protein 39g, carbohydrate 23g, fat 10 g, saturated fat 2g, fibre 6g, sugar 15g, salt 0.82 g

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