This is today’s recipe of the day for Sunday 25th February 2018
Honey Mustard Chicken Pot with Parsnips
Serves 4, Prep 5mins, Cook 40mins
1tbsp x Olive Oil
8 x Bone-in Chicken Thighs, skin removed
2 x Onions, finely chopped
350g x Parsnips, cut into sticks
300ml x Vegetable Stock
2tbsp x Wholegrain Mustard
2tbsp x Clear Honey
A Few Thyme Sprigs
Flat-Leaf Parsley, to serve (optional)
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 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 30 mins until the chicken is tender, then season. Serve with steamed greens.