Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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(230 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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margaretoates
4th Nov, 2012
5.05
Used a whole chicken in my slow cooker for about 4 hours ( will depend on size of chicken) wonderful everyone loved it. Marg
ade_in_the_kitchen's picture
ade_in_the_kitchen
30th Oct, 2012
5.05
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.
michellesmith9
21st Oct, 2012
5.05
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.
mrssanter
12th Oct, 2012
5.05
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.
lauralu24
11th Oct, 2012
4.05
Very easy to make and yummy but the sauce is a little runny
alanthomas
10th Oct, 2012
5.05
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
19th Sep, 2012
5.05
easy and delicious!
try-it-twice
13th Sep, 2012
4.05
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
28th Aug, 2012
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
21st Jul, 2012
4.05
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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