Honey mustard chicken pot with parsnips
- Preparation and cooking time
- Serves 4
- STEP 1
- STEP 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.