Honey mustard chicken pot with parsnips

By leigh-anne

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

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.9/5 (15 Votes)

1 Picture

Noodle Soup

Chicken & thyme risotto

Ingredients

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

Details

servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 40mins
Cost Average budget

Preparation

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.
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.

Like these recipes? Then you'll love

Pork with Parma Ham and Feta Cheese 3.5/5 (128 Votes)
Slow Cooked Smoky Pulled Pork with... 3.7/5 (117 Votes)
Pork chops marinated in honey... 4/5 (15 Votes)
Mgt's Simple Sausage Pasta Supper... 3/5 (126 Votes)
Chicken & Yoghurt Fatteh 3.2/5 (107 Votes)
Dijon-Crusted Chicken Breasts 4/5 (40 Votes)
Pot Chicken 3.7/5 (20 Votes)
Honey Roast Carrots and Parsnips 2.9/5 (128 Votes)

Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.