Honey mustard chicken and winter vegetables
Prep:
10 mins
Cook:
60 mins
A lovely family casserole loaded with winter warming ingredients and a hint of honey mustard.
1 tbsp olive oil
8 bone-in chicken thighs
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)
Heat the oil in a large frying pan or shallow casserole dish with a lid.
Brown the chicken until golden, then set aside.
Cook the onions for 5 minutes until softened.
Nestle the thighs back amongst the onions and add the parsnips.
Mix the stock with the mustard and honey, then pour in.
Scatter over the thyme, then bring to a simmer.
Cover, then cook for 60 minutes on a low heat.
Serve with steamed greens.
Serves
4
Preparation Time
10 minutes
Cooking Time
60 minutes
Main ingredients
Chicken, Vegetables, Oil, Stock/Broth
Recipe Type
Budget, Family Dinners, One Pot
Level of Difficulty
Easy
