Honey mustard chicken pot with parsnips

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• Barbara Saunders

  24 October 2011

  Barbara Saunders rated this recipe

  

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• Jo

  31 October 2011

  Jo rated and commented on this recipe

  

  Left this simmering for about 30 mins and the stock had almost completely disappeared so had to add the same again, so the chicken was slightly dry. Also did half carrots and half parsnip. Very nice tasting

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• dj66

  05 November 2011

  dj66 rated and commented on this recipe

  

  Really loved this dish..........even though it had parsnips in it (added them for my hubby). Think that I will use chicken breasts next time, and will add the parsnips a little later on.

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• Mitzi

  10 November 2011

  Mitzi commented on this recipe

  I was unable to print this recipe in its entirety, the list of ingredients is missing when the page is printed. Please re-set the page.

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• Cassie

  15 November 2011

  Cassie commented on this recipe

  So easy to make and always goes down a storm, I usually serve it with cabbage fried with bacon. Yum. At a friends the other day I went to make it but they bought back the wrong ingredients: mixed bits of chicken, (wing tips drumsticks etc) sweet and sour sauce and carrots (I knew they wern't listening to me!) I made it the same way, with s+s sauce instead of honey (used more) a few mustard seeds fried with the onion and carrots instead of parsnips. It was seriously tasty. Nice to know that you can seriously muck about with this recipe and it still taste amazing.

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• NatalieN2

  21 November 2011

  NatalieN2 commented on this recipe

  This dish is delicious just made it for my family they loved it, so full of flavour and goodness.

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• kkatem

  01 December 2011

  kkatem rated and commented on this recipe

  

  Really lovely recipe, I tried it with carrots and parsnips, though I must say the parsnips tasted much nicer! Such a simply tasty meal, will definetly cook again and again! Yum.

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• herby22

  03 December 2011

  herby22 rated this recipe

  

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• sadielou

  19 December 2011

  sadielou rated and commented on this recipe

  

  A nice dish - very easy. Maybe it's just me but it took longer than 5 mins for me to prepare it!

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• Mrs D

  04 January 2012

  Mrs D rated and commented on this recipe

  

  Delish!!! Added some peas and sweetcorn and served with wholgrain rice - a new favouraite!!

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• RUTH

  05 January 2012

  RUTH rated and commented on this recipe

  

  I didn't like this - the ingredients appealed to me but the finished dish was too sweet.

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• Julie P

  06 January 2012

  Julie P rated and commented on this recipe

  

  Absolutely delicious - 6 year old fussy eater asked for more! Used chicken breasts cubed, worked very well. This will become a regular meal in our house!

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• NoSarah

  08 January 2012

  NoSarah rated and commented on this recipe

  

  Super easy and all around excellent. We'll definitely be making this again!

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• Bellaitalia

  18 January 2012

  Bellaitalia rated and commented on this recipe

  

  Made this receipe tonight and left it to simmer for 90 mins as suggested. Did not use as much honey as I felt it would be too sweet and also cut the parsnips into chunks and they still came out over cooked. However it was a really tasty dinner and would definitely do again!

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• VWebster

  19 January 2012

  VWebster rated and commented on this recipe

  

  I really enjoyed this recipe! I didnt find it too sweet and the mustard, honey and stock make a really delicious sauce (I used chicken stock). To add a bit of extra flavour I kept the skin on the chicken and removed prior to serving. YUM!

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• Sunshine81

  22 January 2012

  Sunshine81 rated and commented on this recipe

  

  I made this for lunch today and it was very tasty and filling. I used chicken breasts and served with a sweet potato and cinnamon mash. I will definatley be making it ago,although i'd used less stock next time, maybe 250 ml. Really easy to cook :)

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• Claire Bear

  24 January 2012

  Claire Bear rated and commented on this recipe

  

  This is a great back up when you're in the supermarket and not sure what to buy for tea as it's so easy to remember the ingredients required and is a very satisfying, comforting meal, if you like the ingredients! Tip: add the parsnips 10 minutes before the end as they can become too soft.

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• csmi

  26 January 2012

  csmi rated and commented on this recipe

  

  Made exactly as the recipe and really enjoyed. Also, very easy to prepare.

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• lizziej

  27 January 2012

  lizziej rated and commented on this recipe

  

  Delicious; served with mash and broccoli yum. Baked in the oven instead of the hob and it worked a treat. Took the lid off half way through cooking time (40mins) to crisp up a little. Will definitely be having again.

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• lizziej

  27 January 2012

  lizziej commented on this recipe

  Delicious; served with mash and broccoli yum. Baked in the oven instead of the hob and it worked a treat. Took the lid off half way through cooking time (40mins) to crisp up a little. Will definitely be having 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 39g, carbohydrate 23g, fat 10 g, saturated fat 2g, fibre 6g, sugar 15g, salt 0.82 g

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