Friday, 1 February 2013

Honey Mustard Chicken with Parsnips

This was a really simple casseroley type dish that used up the last of the parsnips! I used way too much onion as you can see!

Honey Mustard Chicken with Parsnips (from Good Food Magazine March 2009)
(Serves 4)

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

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.

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