Honey mustard chicken pot with parsnips

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• AmyChicky

  15 February 2012

  AmyChicky rated this recipe

  

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• Julie0311

  19 February 2012

  Julie0311 rated this recipe

  

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• Babka the Brave

  20 February 2012

  Babka the Brave rated and commented on this recipe

  

  This is really delicious, satisfying and easy to throw together. The best part is that you can just walk away from it for an hour, a real low-maintenance meal. I put the parsnips in for the last 30 mins and served it with roast potatoes and greens. The only thing I'll change next time is the amount of stock used as even after an hour of simmering it was a bit too runny - a bit of a shame as all the good stuff in the sauce (mustard, honey, onions) gets left behind.

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• Nic

  20 February 2012

  Nic rated and commented on this recipe

  

  I do this with chicken pieces and mushrooms instead of parsnips, it's gorgeous!

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• Tincrystal

  20 February 2012

  Tincrystal rated and commented on this recipe

  

  Easy to throw together and very tasty. The leftover chicken worked really well in a rocket salad the next day too.

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• clootiedumplin

  22 February 2012

  clootiedumplin rated and commented on this recipe

  

  halved the recipe as there is just me and hubby! Used skinless boneless thighs instead of boned, 1 and 1/2 tbs honey, cut parsnip sticks bit thicker (having read previous comments about them being soggy) end result ...perfect! Made the butternut & sweet potato mash to go with it......Delicious, easy cook, midweek dinner.

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• Honeybee

  24 February 2012

  Honeybee rated and commented on this recipe

  

  divine!

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• madisonsmummy

  04 March 2012

  madisonsmummy commented on this recipe

  For those that used breasts, how many did you use? x

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• joejoynatnic

  06 March 2012

  joejoynatnic rated and commented on this recipe

  

  Absolutely loved this recipe, cooked it for the full 90 minutes and that was great for the chicken thighs although the parsnips did turn to mush but the mush tasted great, but next time I might add them halfway through. Yummy!

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• v.finney

  06 March 2012

  v.finney rated and commented on this recipe

  

  Doesn't keep well to the day after, or atleast that's how it seemed... Was ok! Might try again soon

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• Sandra

  07 March 2012

  Sandra rated and commented on this recipe

  

  Love this recipe and have made it several times, always using chicken breasts. Has always resulted in compliments and clean plates!

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• kivo

  13 March 2012

  kivo rated and commented on this recipe

  

  tasty dish - i left out a little honey the second time though and felt it was nicer for it

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• lucepartridge

  17 March 2012

  lucepartridge rated and commented on this recipe

  

  super yummy! but needs potatoes or something

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• Grainne97

  21 March 2012

  Grainne97 rated and commented on this recipe

  

  Yummy and very easy!

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• Louise

  01 April 2012

  Louise rated this recipe

  

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• JaneF

  01 April 2012

  JaneF rated and commented on this recipe

  

  The whole family love this dish, though I would recommend transferring the casserole dish to the oven to avoid it going dry.

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• whats4t

  07 April 2012

  whats4t rated and commented on this recipe

  

  sorry forgot to rate this recipe!

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• StaceyKay

  22 April 2012

  StaceyKay rated this recipe

  

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• GJD.

  02 May 2012

  GJD. rated and commented on this recipe

  

  This is a very nice and easy meal. Personally, I would use diced chicken breasts as these are less messy and easier to eat. Also, I did add some chicken bisto granules to thicken the sauce.

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• Rowena

  07 May 2012

  Rowena rated and commented on this recipe

  

  Made this for dinner tonight. It was very tasty! I added celery in with the onions and used carrots instead of parsnips as that was all I had and the family arent keen on parsnips . Only issue I had was that I added more stock than the recipe stated due to extra veg and I was worried that the chicken would go dry. Dont think I should have added more bacause there was a lot left and it didnt really thicken so had to use a slatted spoon to get out the good stuff!. Will deffo make again and follow the recipe more strictly. The children enjoyed it, even my very fussy 2 year-old.

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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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