Honey Mustard Chicken Pot With Parsnips
This hearty chicken and parsnip dish is a comforting and delicious meal that brings out rich flavors from the tender chicken thighs, sweet parsnips, and aromatic seasonings. With a touch of wholegrain mustard and honey in the broth, each bite is a delightful blend of savory and slightly sweet notes. This recipe is perfect for a cozy dinner at home, served alongside some steamed greens for a well-rounded and satisfying meal.
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
40M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 326 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 39 grams protein
- Sodium Content: 0.82 milligram of sodium
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