Honey Mustard Chicken Pot With Parsnips Food
HONEY MUSTARD CHICKEN POT WITH PARSNIPS
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
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 CHICKEN POT WITH PARSNIPS
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
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
HONEY & MUSTARD GLAZED PARSNIPS
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
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.
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- Heat the oven to 200ºC/ 180ºC fan/gas 6 and oil 2 large baking trays. Peel and halve the parsnips, then mix the wholegrain mustard, lemon juice, honey, thyme and plenty of salt and pepper in a bowl. Toss the chicken and parsnips through the marinade, divide evenly between the baking trays (give the chicken and parsnips a bit of space), then bake for 30 minutes.
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