Honey Mustard Chicken Pot With Parsnips Food

HONEY MUSTARD CHICKEN POT WITH PARSNIPS

Honey mustard chicken pot with parsnips image

For an easy, warming family casserole on a budget, this one-pot ticks all the boxes

Provided by Good Food team

Categories Dinner

Time 45m

Number Of Ingredients 9

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)

Steps:

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 Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.82 milligram of sodium

HONEY & MUSTARD GLAZED PARSNIPS

Honey & Mustard Glazed Parsnips image

Make and share this Honey & Mustard Glazed Parsnips recipe from Food.com.

Provided by English_Rose

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb parsnip
3 tablespoons olive oil
4 tablespoons honey
2 tablespoons coarse grain mustard
1 pinch salt and pepper

Steps:

Preheat the oven to 400°F.
Peel parsnips and halve lengthways.
Place in a roasting dish with the olive oil and stir well to coat.
Season and roast for 40-45 mins or until the parsnips are soft and golden.
Mix honey with wholegrain mustard and pour over parsnips for the last 5 mins of cooking time.

HONEY MUSTARD CHICKEN POT WITH PARSNIPS

Honey Mustard Chicken Pot With Parsnips image

An easy one-pot dish to make after work. Add more honey if you like sweet sauces. If you have time, this caaserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall off the bone.

Provided by English_Rose

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
8 chicken thighs, bone in, skinless
2 onions, finely chopped
12 ounces parsnips, cut into long sticks
1 1/4 cups vegetable broth
2 tablespoons coarse grain mustard
2 tablespoons honey
3 sprigs thyme
flat leaf parsley (optional)

Steps:

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 softened.
Nestle the thighs back amongst the vegetables. Mix the broth with the mustard and honey, then pour inches
Scatter over the thyme, then bring to a simmer.
Cover then cook for 30 minues (or longer, see above) until the chicken is tender, season and serve with steamed greens.

Nutrition Facts : Calories 544.2, Fat 32.4, SaturatedFat 8.6, Cholesterol 157.9, Sodium 154.1, Carbohydrate 29.1, Fiber 5.1, Sugar 15, Protein 34.1

MUSTARD AND HONEY GLAZED PARSNIPS

Mustard and Honey Glazed Parsnips image

Use any mustard you like for this dish, I often use horseradish, you can replace the honey with maple syrup.

Provided by PetsRus

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs parsnips
2 tablespoons oil
salt & freshly ground black pepper
2 -3 tablespoons mustard
2 tablespoons honey

Steps:

Peel the parsnips, cut in preferred size and remove the hard core from the center.
Preheat the oven to 400 degrees F.
Cook or steam the parsnips for 5 to 10 minutes, depending on their size.
In the meantime put a roasting tray with the oil in the oven to preheat.
When the parsnips are cooked add them to the hot tray and brush or coat them with a bit of the hot oil, add the salt and pepper, be careful the tray will be very hot!
Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime.
Take the parsnips from the oven and brush them with the glaze.
Roast for another 8 to 10 minutes.

Nutrition Facts : Calories 267.6, Fat 7.8, SaturatedFat 1, Sodium 108.3, Carbohydrate 50, Fiber 11.4, Sugar 19.6, Protein 3.1

HONEY MUSTARD CROCK POT CHICKEN

Honey Mustard Crock Pot Chicken image

Super easy to make and a fantastic family or entertaining dinner if served with fluffy white rice and some buttered sugar snap peas. Makes great next-day leftovers.

Provided by Sashayy

Categories One Dish Meal

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup butter or 1/4 cup margarine
1/2 cup liquid honey
1/4 cup Dijon mustard
1 tablespoon curry powder
1 teaspoon salt
4 -6 chicken pieces, bone-in preferred for more flavour

Steps:

Mix all the sauce ingredients together in a bowl or Pyrex measuring cup.
Pour over chicken in the slow cooker.
Cover and cook on LOW for 8-10 hours.

Nutrition Facts : Calories 246.1, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 861.8, Carbohydrate 36.7, Fiber 1.1, Sugar 35, Protein 1.1

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