Honey mustard chicken pot with parsnips

Latest comments and suggestions

Results 61-80

• Bex

  15 January 2010

  Bex rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Verity

  17 January 2010

  Verity rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caroline

  18 January 2010

  Caroline rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• UrbanMan

  19 January 2010

  UrbanMan rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kimm-eh

  21 January 2010

  kimm-eh rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• climbingpanda

  23 January 2010

  climbingpanda rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alison

  27 January 2010

  Alison rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emily

  01 February 2010

  Emily rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• softgrey

  03 February 2010

  softgrey rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rhian (3 boys, 1 husband)

  25 February 2010

  Rhian (3 boys, 1 husband) rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Becky J

  07 March 2010

  Becky J rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alison

  06 April 2010

  Alison rated and commented on this recipe

  

  I love this recipe, however I have changed it a bit to make it more substantial and healthy by adding some sweet potato,carrot and peas alongside the parsnips. I then serve it with brocolli and either rice or mashed potato (although I leave out the parnips if I am serving it with mash). Yum!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kelcy

  21 April 2010

  Kelcy rated and commented on this recipe

  

  This was really tasty but I found that the parsnips went too soft. If I were to do it again, and I probably would, I'd put the parsnips in much later or perhaps cook them seperately.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sarah

  04 May 2010

  sarah rated and commented on this recipe

  

  I tried this tonight and thought it was quite nice apart from the sauce was quite runny and full of chicken fat even after browning the chicken. Maybe it was the chicken l bought! I will try it a again though but maybe use chicken breast or cook chicken first and finish in the oven.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hannah89

  10 May 2010

  Hannah89 rated and commented on this recipe

  

  This is a lovely dish if your a sweet tooth!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• NatalieBestwick

  10 June 2010

  NatalieBestwick commented on this recipe

  My fiance just cooked this dish for me.It was the best meal i have had in years! It was a perfect combination of sweet and tangy,and the textures were wonderful.Thanks for this recipe, i loved it and so did my fussy children. I think this is going to be a new family favourite, it's staying on the menu.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• NatalieBestwick

  10 June 2010

  NatalieBestwick rated and commented on this recipe

  

  This meal was amazing! my fiance cooked it for me and the very fussy children we have.It was a perfect combination of tangy and sweet.Textures were wonderful.This is now staying on the menu in our home, and is going to become a firm family favourite.Thanks for this recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janey

  15 June 2010

  janey rated and commented on this recipe

  

  We love this!! Added carrots as suggested and may add a bit of extra stock next time as we like lots of sauce/gravy!! Like the idea of sweet potato will try that next time. One of our favourites, thanks Good Food.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Grym

  16 June 2010

  Grym rated and commented on this recipe

  

  I love this recipe. Very easy and tastes fabulous too! I make it regularly after uni, a very nice and warming dish. I serve it with mixed wild rice, the nuttiness really copliments it. I don't find it to sweet at all!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Robyn

  20 July 2010

  Robyn rated and commented on this recipe

  

  Not as good as i was hoping but husband seemed to like it. I used carrots instead of parsnips (they would have defo been too soggy) and served with roast potatoes. More work than expected and the sauce was very very watery. Good though if you need to leave something in the oven for when you get home...i put in the oven at 180c for an hour. May try again, mixed feelings!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9582/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.