Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(227 ratings)

Prep: 5 mins Cook: 40 mins

Easy

Serves 4

For an easy, warming family casserole on a budget, this one-pot ticks all the boxes

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal326
  • fat10g
  • saturates2g
  • carbs23g
  • sugars15g
  • fibre6g
  • protein39g
  • salt0.82g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 bone-in chicken thighs, skin removed
  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 350g parsnip, cut into sticks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 300ml vegetable stock
  • 2 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • few thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • flat-leaf parsley, to serve (optional)

Method

  1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.

  2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

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Comments, questions and tips

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cooksie55
4th Jan, 2017
I cooked this in a covered saucepan on the hob and left it bubbling away for 90 mins. Parsnips were very soft, but I didn't mind that, and the sauce had reduced down nicely. Very good cheap and delicious meal.
catbail
9th Dec, 2016
2.55
Very pleasant, but nothing special. I reduced the stock to 150ml, and it was still too runny. I think stirring in a few spoons of creme fraiche would probably help. I tried this one because it's a casserole and wanted to freeze it into individual portions, which it does very well. But far better is the 'Honey, mustard & crème fraîche baked chicken' recipe, also on this site. Everyone I feed that to raves about it!
pikolet's picture
pikolet
23rd Feb, 2016
Yummy! I used Maille Dijon mustard with honey - three tablespoons- and it gave the dish just the right flavour! Also I didn't add the parsnips from the beginning but I let the chicken and onions bubble away with the sauce for half an hour and then added the parsnips along with two carrots for another half hour. Then I took out the vegetables and let the sauce boil down a bit so it was not too runny. Perfect!!!
Catmac88
6th Feb, 2016
Has anybody tried this in the slow cooker? If so, what adjustments, if any, did you make?
jessicarichardson
10th Jan, 2016
Having read some of the other comments I made a few tweaks and we enjoyed the results. I was cooking for two so I halved the quantities of chicken and veg. I used two chicken quarters cut into a thigh and a drumstick. I used 1tblsp honey, half carrots, half parsnips, and once it was all in the casserole dish, I put it in the oven with the lid on for an hour or so. After this, I found the same issue that others said about the sauce not being thick, so I mixed a tsp of cornflour with cold water, added it to the casserole, and heated it all for a few minutes on the hob. This worked a treat, making a nice sauce. We ate it with mash potato. It was very filling, but a lovely winters dish. I think it would work well with rice too, and next time I might add peas towards the end of cooking to add a bit more colour. There we as plenty of sauce and a few bits of veg leftover, so we had this as soup the next day. I added a bit of veg stock, heated it all up, then blitz it with a stick blender. Very tasty.
RuthBaker
6th Dec, 2015
The only negative of this dish is its lack of colour, all looks a bit beige, but tastes delicious! Next time I'd add some carrots and serve with peas.
suzieb888
13th Nov, 2015
5.05
Really like this recipie but we found a bit too much stock so we ended up halving to 150ml also added a tbsp of Dijon mustard and an extra tbsp of honey. We just throw everything into an oven proof dish, add some potato wedges and serve with rice.
Leopoldoni
2nd Nov, 2015
5.05
So simple to make, and so delicious! I used half carrots and half parsnips, and chucked in some haricot beans before putting the whole lot in the oven for the last twenty minutes to brown it all up a bit more.
ahrb
22nd Apr, 2015
5.05
This was delicious, we cooked it before going out in the evening and popped it in a cool oven for when we returned, just got better with time.
pud24
6th Feb, 2015
can anyone tell me if this works with chicken legs? and if so, is there anything I need to do differently?

Pages

Gingerdesire
16th Jul, 2017
Can you prepare this the night before?
goodfoodteam's picture
goodfoodteam
17th Jul, 2017
Thanks for your question. Yes, no problem to prepare it the night before, store in the fridge and then reheat the next day on the hob.
goldsim
4th Oct, 2016
Has anyone tried adding creme fraiche for creaminess?
bextatommo
9th Jan, 2015
can you do this in the slow cooker?
goodfoodteam's picture
goodfoodteam
16th Jan, 2015
Hi bextatommo thanks for your question. We haven't tested this recipe in our kitchen using a slow cooker so cannot guarantee perfect results, but there's no reason why it shouldn't work.  At a guess we would suggest cooking it in the slow cooker from step 2. Cook on low for 5-8 hrs adding the parsnips for the final 2 hrs. 
ju_bel
15th Oct, 2013
Like a couple of others here I found the sauce to be very watery at the end of 90mins cooking. I took out the chicken and parsnips, kept them warm, and added some cornflour in a paste to the sauce. Thickened up easily. Put the chicken etc back in. Lovely but a tiny bit sweet. Maybe needs some rice.