Honey Mustard Chicken One Pot
Another of our adaptations from recipes found elsewhere. This is a warming winter dish that is cheap and nutritious. The original recipe used bone in thighs, but since we didn’t think we liked them we changed it – actually we do like them, so either will work!
Honey Mustard Chicken One Pot
Servings: 4 people
Calories: 161kcal
Equipment
Ingredients
- 1 tbsp Olive Oil
- 4 bone-in Chicken Breasts or bone in chicken thighs
- 2 Onions finely chopped
- 350 g Parsnips cut into sticks
- 300 ml Vegetable Stock
- 2 tbsp Wholegrain Mustard
- 2 tbsp Runny Honey
- 2 sprigs Thyme
Instructions
- 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 chicken breasts 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 (or up to 90 minutes is fine) until the chicken is tender and falling away from the bone, then season. Serve with steamed greens
Nutrition
Calories: 161kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 398mg | Potassium: 419mg | Fiber: 6g | Sugar: 16g | Vitamin A: 184IU | Vitamin C: 20mg | Calcium: 49mg | Iron: 1mg