Honey Mustard Chicken Thighs with Parships Recipe

Introduction

This honey mustard chicken pot with parsnips is a comforting and flavorful dish perfect for cozy dinners. Tender chicken thighs simmer with sweet parsnips in a rich, honey-mustard sauce infused with thyme. It’s simple to prepare and offers a delightful balance of savory and sweet flavors.

Ingredients

• 1 tbsp olive oil
• 8 bone-in chicken thighs, skin removed
• 2 onions, finely chopped
• 350g parsnips, cut into sticks
• 300ml vegetable stock
• 2 tbsp wholegrain mustard
• 2 tbsp clear honey
• Few thyme sprigs
• Flat-leaf parsley, to serve (optional)

Instructions

1. Step 1: Heat half the olive oil in a large frying pan or shallow casserole dish with a lid over medium heat. Brown the chicken thighs until golden on all sides, then remove and set aside.
2. Step 2: Add the remaining oil to the pan, then cook the chopped onions for about 5 minutes until softened and translucent.
3. Step 3: Return the chicken thighs to the pan, nestling them among the onions. Add the parsnip sticks evenly around the chicken.
4. Step 4: In a bowl, mix together the vegetable stock, wholegrain mustard, and clear honey until combined. Pour this mixture over the chicken and parsnips.
5. Step 5: Scatter the thyme sprigs over the top. Bring the mixture to a gentle simmer, then cover the pan with a lid.
6. Step 6: Cook for 30 minutes, or longer if you prefer the meat extremely tender (up to 90 minutes). Check that the chicken is cooked through and the parsnips are soft.
7. Step 7: Season with salt and pepper to taste. Serve hot, garnished with flat-leaf parsley if you like, alongside steamed greens or your choice of vegetables.

Tips & Variations

• If you have more time, let the casserole simmer gently for up to 90 minutes to achieve very tender chicken that falls away from the bones.
• Swap parsnips for carrots or potatoes for a different root vegetable twist.
• For added depth, stir in a splash of white wine when adding the stock mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well—thaw completely before reheating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs will work well and reduce cooking time slightly. Be sure to check for doneness earlier to avoid overcooking.

Is it possible to make this recipe in a slow cooker?

Absolutely. Brown the chicken and onions as directed, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken and parsnips are tender.

Honey Mustard Chicken Thighs with Parships Recipe

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★★★★★

4.6 from 67 reviews

• Author: Cleo
• Total Time: 45 minutes (up to 1 hour 45 minutes)
• Yield: Serves 4

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Description

This Honey Mustard Chicken Pot with Parsnips is a comforting, flavorful casserole featuring tender bone-in chicken thighs simmered in a sweet and tangy honey mustard sauce with parsnips and onions. The dish is slowly cooked on the stovetop to allow the flavors to meld together, creating a hearty and satisfying meal perfect for cozy dinners.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1 tbsp olive oil
• 8 bone-in chicken thighs, skin removed
• 2 onions, finely chopped
• 350g parsnips, cut into sticks

Liquids and Seasoning

• 300ml vegetable stock
• 2 tbsp wholegrain mustard
• 2 tbsp clear honey
• few thyme sprigs

Garnish

• flat-leaf parsley, to serve (optional)

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Instructions

1. Prepare the chicken: Heat half the olive oil in a large frying pan or shallow casserole with a lid over medium-high heat. Add the chicken thighs and brown them until golden on all sides. Once browned, remove the chicken from the pan and set aside.
2. Cook the onions: Add the remaining olive oil to the pan and reduce the heat to medium. Cook the finely chopped onions for about 5 minutes until softened and translucent, stirring occasionally to prevent burning.
3. Add chicken and parsnips: Nestle the browned chicken thighs back among the softened onions in the pan. Then add the parsnips, distributing them evenly around the chicken and onions.
4. Make the sauce: In a separate bowl or jug, mix the vegetable stock with the wholegrain mustard and clear honey until well combined.
5. Simmer the casserole: Pour the honey mustard and stock mixture over the chicken, onions, and parsnips in the pan. Scatter the thyme sprigs on top. Bring the mixture to a gentle simmer over medium heat.
6. Cook covered: Cover the pan with a lid and let the casserole cook for 30 minutes. For even more tender meat that falls off the bone, you can let it gently bubble on low heat for up to 90 minutes.
7. Final seasoning and serve: After cooking, check the seasoning and add salt and pepper to taste. Serve the honey mustard chicken pot topped with flat-leaf parsley if desired, accompanied by steamed greens for a complete meal.

Notes

• The casserole can be cooked longer (up to 90 minutes) for more tender chicken that falls off the bone.
• Bone-in chicken thighs without skin keep the dish flavorful and moist.
• Steamed greens make a perfect side to complement the rich honey mustard sauce.
• Using wholegrain mustard adds texture and depth to the sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes (up to 90 minutes for more tenderness)
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: honey mustard chicken, chicken casserole, parsnip recipe, one pot chicken meal, easy chicken dinner, stovetop casserole