Honey mustard chicken pot with parsnips

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• laurasaurus

  17 April 2011

  laurasaurus rated and commented on this recipe

  

  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.

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• Emeleigh

  18 April 2011

  Emeleigh rated and commented on this recipe

  

  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.

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• reme

  21 April 2011

  reme rated and commented on this recipe

  

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

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• allan7710

  24 April 2011

  allan7710 rated this recipe

  

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• kennedyd1

  26 April 2011

  kennedyd1 rated and commented on this recipe

  

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

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• Jaime

  05 May 2011

  Jaime rated and commented on this recipe

  

  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.

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• DolliePie

  20 June 2011

  DolliePie rated and commented on this recipe

  

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

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• Paula

  25 June 2011

  Paula rated and commented on this recipe

  

  Parsnips, were just a mushy mess!! Loved the tenderness of the chicken, but everything tasted so sweet even with adjustments as suggested by others - will probably try again & swap parsnips for another veg

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• Lee

  27 June 2011

  Lee rated and commented on this recipe

  

  Simple to make, and good flavours. Would work well with mustard mash...

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• Jen

  29 July 2011

  Jen rated and commented on this recipe

  

  I swapped the parsnips for carrots, and served it with mashed potato. It was my night for cooking (we try and give mum a few days off) and the family absolutely loved it :)

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• elibet

  03 August 2011

  elibet rated and commented on this recipe

  

  Just made this from the one pot cookbook - it was a huge hit with the family - Since I haven't got a sweet tooth I thought it was a little too sweet but the others disagree. The parsnips were surprisingly yummy and my 8 yr old who normally detests them, wolfed them down

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• zhagan

  12 August 2011

  zhagan rated and commented on this recipe

  

  a nice simple mid week dinner

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• Cassie

  17 August 2011

  Cassie rated and commented on this recipe

  

  fantastic and easy to cook. I usually serve it with cabbage fried with onions and bacon. I get requests to cook this all the time and it never fails to please. Have also used some sweet and sour sauce with mustard seeds when I didn't have all the ingredients once and served it with extra carrots it was divine.

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• beautydaze

  12 September 2011

  beautydaze rated and commented on this recipe

  

  Excellent recipe, so easy & all in one pot which I love. First time I cooked this my husband went on about it for days. Give it a try and don't be afraid to tweak it to suit your tastes. I've used a mix of carrots and parsnips before also not used any honey. It is a sweetdish which isn't to everyones liking.

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• Helen

  15 September 2011

  Helen rated and commented on this recipe

  

  I also used chicken breast and carrots - cooked in casserole dish for ages and was delicious! Served with roasted parsnips - has added to my list of regularly made low fat dishes!

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• kegsy

  15 September 2011

  kegsy rated and commented on this recipe

  

  I made a couple of tweaks: used a whole jointed chicken, and carrots instead of parsnips, plus I prob went for a touch less honey and mustard than instructed. It was a huge success with the whole family - really easy to make and quite unusual despite storecupboard ingredients. I will make this again, possibly with slightly less honey and a bit more thyme. YUM.

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• Catherine

  16 September 2011

  Catherine rated this recipe

  

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• Japanese Frog

  26 September 2011

  Japanese Frog rated this recipe

  

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• chefgrech

  01 October 2011

  chefgrech rated and commented on this recipe

  

  Very tasty, will make again.

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• Kal

  04 October 2011

  Kal rated and commented on this recipe

  

  I found the outcome of this recipe really medicore to be honest - the sauce was thin and the flavour just average. On the second night I tried to boost it with leeks, mushrooms and more mustard, but nothing could save it from mediocracy. I wont be making it again.

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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 39.0g, carbohydrate 23.0g, fat 10.0 g, saturated fat 2.0g, fibre 6.0g, sugar 15.0g, salt 0.82 g

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