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Honey Mustard Chicken One Pot

Prep Time10 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: English
Keyword: chicken, onion, parsnip, runny honey, thyme, vegetable stock, wholegrain mustard
Servings: 4 people
Calories: 161kcal
Author: Chief Cook and Bottle Washer

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