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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Make the sauce: In a separate bowl or jug, mix the vegetable stock with the wholegrain mustard and clear honey until well combined.
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.
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.
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