Honey mustard chicken pot with parsnips

• servings: 4 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

1 tbsp olive oil

8 bone-in chicken thighs skin removed

2 onions finely chopped

350g parsnip cut into sticks

300ml vegetable stock

2 tbsp wholegrain mustard

2 tbsp clear honey

few thyme sprigs

flat-leaf parsley to serve (optional)

Directions

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 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.

Nutrition

• Calories: 326
• Total Fat: 10 g
• Saturated Fat: 2 g
• Sodium: 0.82 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 6 g
• Total Sugars: 15 g
• Protein: 39 g