The BBC Good Food logo
Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

By
Rating: 4 out of 5.353 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal326
fat10g
saturates2g
carbs23g
sugars15g
fibre6g
protein39g
low insalt0.82g
Advertisement

Ingredients

Method

  • STEP 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.

  • 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.

RECIPE TIPS
TIP
If you’ve got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.

Goes well with

Recipe from Good Food magazine, March 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.353 ratings
Advertisement
Advertisement
Advertisement

Sponsored content