Honey mustard chicken pot with parsnips

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Results 201-220

• MrsSaunders

  14 May 2012

  MrsSaunders commented on this recipe

  Had this instead of a traditional sunday roast and thought it was delicious! I served it with mashed sweet potato and carrot. I will certainly be making it again.

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• Cookie

  18 May 2012

  Cookie rated and commented on this recipe

  

  Really lovely dish and makes a change not to roast parsnips and use them for something else. Husband was late in from work so in the end I did cook it for 90mins (see tip on recipe) and it really was tender chicken. Great to leave it to simmer and give it the odd stir. Served it with roast potatoes, lovely meal.

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• sadieseeker

  19 May 2012

  sadieseeker rated this recipe

  

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• Miss Workaholic

  19 May 2012

  Miss Workaholic rated and commented on this recipe

  

  Loved this! Was so easy and very tasty!

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• dawny.b

  07 June 2012

  dawny.b commented on this recipe

  Cooked this and everyone loved it. Not a great fan of parsnips but they ended up like a sweet compot with the onions instead of a sauce. Would definitely cook again.

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• Bowdenei

  21 July 2012

  Bowdenei rated and commented on this recipe

  

  Tasty, but way too sweet as the parsnips are already sweet. Used boneless thighs. The pic shows a small casserole and not a shallow pan as recipe says, so cooked it in a casserole like the pic and cooked in a 350degree oven for an hour and a half. Next time I would half the amount of honey

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• Ange

  28 August 2012

  Ange commented on this recipe

  Made this for my new housemates and everyone loved it. Full of flavour and very warming. This would be even better in the winter with mash potato :)

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• Try-it-twice

  13 September 2012

  Try-it-twice rated and commented on this recipe

  

  Used chicken breasts instead of thighs, and padded it out with carrots and peas, served with mash. A tasty recipe that fed was easy and filling.

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• softgrey

  19 September 2012

  softgrey commented on this recipe

  easy and delicious!

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• Gafferman

  10 October 2012

  Gafferman rated and commented on this recipe

  

  Newly retired and just started cooking properly. This was an easy and very successful dish to cook. I used chicken breast fillets. Parsnips were not too soft as expected, as we usually have them roasted. Part boiled potatoes, sweet potatoes and butternut squash pieces. My wife had seconds. Need I say more!

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• Laura

  11 October 2012

  Laura rated and commented on this recipe

  

  Very easy to make and yummy but the sauce is a little runny

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• mrssanter

  12 October 2012

  mrssanter rated and commented on this recipe

  

  A big hit with adults & kids alike. Definitely need to add Parsnips towards end of cooking time though. Served with mustard mash and steamed greens - really delicious.

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• Michy

  21 October 2012

  Michy rated and commented on this recipe

  

  Fantastic flavour the family loved it. As usual I went a little off piste adding carrots, a leek, using Dijon mustard and ham stock instead of veggie, so it's a moveable feast. Delicious.

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• Ade Dalziel

  30 October 2012

  Ade Dalziel rated and commented on this recipe

  

  Delicious! I made it last night and as suggested I let it bubble away for 90 minutes. The meat just fell off the bone. Served it with some mash, carrots and brocoli. Will certainly make it again.

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• Marg

  04 November 2012

  Marg rated and commented on this recipe

  

  Used a whole chicken in my slow cooker for about 4 hours ( will depend on size of chicken) wonderful everyone loved it. Marg

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• Mrs.D.

  19 November 2012

  Mrs.D. rated and commented on this recipe

  

  Great recipe! This has become one of our family favourites. I added some garlic and mushrooms into the sauce, and it was super tasty.

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• Atrixa

  25 December 2012

  Atrixa commented on this recipe

  This is one of my favourite recipes as it's so adaptable. I use almost any cut of chicken with it (thigh is my favourite). I usually just a bit less mustard and honey than suggested, and swap the onion for carrots.

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• Raebear

  04 January 2013

  Raebear rated and commented on this recipe

  

  Delicious recipe and so easy. I forgot to buy parsnips, so added baby new potatoes at the start of the 90 minutes cooking time. They were perfectly tender and the chicken was literally falling off the bone. I followed other people's advice and only used 1 tbsp of honey. Perfect!! Just rustled up some green veggies to go with it as I'd already taken care of the potatoes!!

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• lozza1980

  09 January 2013

  lozza1980 commented on this recipe

  Made this tonight - I wouldnt use Thighs again but it was lovely reduced the honey as recommended and used carrots instead of parsnips as I had None !!! Lovely in fact I have all the stock left and will be having it again tomorrow using chicken breasts !

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• Sally Heatley

  12 January 2013

  Sally Heatley rated and commented on this recipe

  

  Delicious! I have a sweet tooth, so this dish was perfect for me. Very easy to make. May be a little too sweet for some though.

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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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