Name: Honey mustard chicken pot with parsnips
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: British
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)

Honey mustard chicken pot with parsnips

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

45 min total 5 min prep 40 min cook 4 326 cal

Ingredients

4 serv.

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)

Instructions

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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.