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Honey Mustard Chicken Pot with Parsnips

A delicious combination of flavours. If you have time, let this casserole bubble away gently for up to 90 minutes. The meat will be very tender and will fall away from the bone.

Serves 4
You will need:

1 tablespoon olive oil

8x bone-in-chicken thighs, skin removed

2x onions, finely chopped

350g/12oz parsnips, cut into sticks

300ml/½pt vegetable stock

2 tablespoons wholegrain mustard

2 tablespoons clear honey

Few sprigs of Thyme

Flat-leaf Parsley, to serve (optional)


1. 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 minutes until soft.
2. Nestle the thighs back among the vegetables. 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 until the chicken is tender, then season. Serve with steamed greens.

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