Honey Mustard Chicken Pot With Parsnips |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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An easy one-pot dish to make after work. Add more honey if you like sweet sauces. If you have time, this caaserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall off the bone. Ingredients:
1 tablespoon olive oil |
8 chicken thighs, bone in, skinless |
2 onions, finely chopped |
12 ounces parsnips, cut into long sticks |
1 1/4 cups vegetable broth |
2 tablespoons coarse grain mustard |
2 tablespoons honey |
3 sprigs thyme |
flat leaf parsley (optional) |
Directions:
1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside.
2. Heat the remaining oil, then cook the onions for 5 minutes until softened.
3. Nestle the thighs back amongst the vegetables. Mix the broth with the mustard and honey, then pour inches
4. Scatter over the thyme, then bring to a simmer.
5. Cover then cook for 30 minues (or longer, see above) until the chicken is tender, season and serve with steamed greens.
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