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Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(218 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

  • kcalories326
  • fat10g
  • saturates2g
  • carbs23g
  • sugars15g
  • fibre6g
  • protein39g
  • salt0.82g
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Ingredients

  • 1 tbsp 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 thigh, skin removed
  • 2 onion, finely chopped

    Onion

    un-yun

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

  • 350g parsnip, cut into sticks

    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)

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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 (238)

lauralu24's picture
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Very easy to make and yummy but the sauce is a little runny

alanthomas's picture
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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!

softgrey's picture
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easy and delicious!

try-it-twice's picture
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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.

angeflange's picture

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 :)

bowdenei's picture
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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

dfb1967's picture

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.

miss_workaholic's picture
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Loved this! Was so easy and very tasty!

perkil's picture
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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.

mrssaunders's picture

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.

Rowena Wilkes's picture
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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.

gjd1996's picture
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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.

whats4t's picture
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sorry forgot to rate this recipe!

faux109's picture
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The whole family love this dish, though I would recommend transferring the casserole dish to the oven to avoid it going dry.

grainne97's picture
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Yummy and very easy!

lucepartridge's picture
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super yummy! but needs potatoes or something

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

sandra242's picture
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Love this recipe and have made it several times, always using chicken breasts. Has always resulted in compliments and clean plates!

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

joejoynatnic's picture
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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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