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Honey mustard chicken pot with parsnips

Honey mustard chicken pot with parsnips

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A star rating of 4.4 out of 5.356 ratingsRate
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  • 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
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Ingredients

  • 1 tbsp olive oil
  • 8 bone-in chicken thighs, skin removed
  • 2 onions, finely chopped
  • 350g parsnip, cut into sticks
  • 300ml vegetable stock
  • 2 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • few thyme sprigs
  • flat-leaf parsley, to serve (optional)

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

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Overall rating

A star rating of 4.4 out of 5.356 ratings
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