Cheap cut recipe for 4 people, takes only 40 mins; recipe has olive oil, chicken thigh, onion, parsnip, vegetable stock, wholegrain mustard, clear honey, thyme and flat-leaf parsley.
Honey mustard chicken pot with parsnips
Course: Cheap cut
Servings
4
servings
Prep time
5 mins
Ingredients
- Flat Leaf Parsley: flat-leaf parsley, to serve (optional)
- Olive Oil: 1 tbsp olive oil
- Onion: 2 onions, finely chopped
- Vegetable Stock: 300ml vegetable stock
- Thyme: few thyme sprigs
- Wholegrain Mustard: 2 tbsp wholegrain mustard
- Parsnip: 350g parsnip, cut into sticks
- Clear Honey: 2 tbsp clear honey
- Chicken Thigh: 8 bone-in chicken thighs, skin removed
Directions
- Heat half the oil in a largefrying panor 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.
