If you’ve got time, this casserole
will gently bubble away for up to
90 minutes. The meat will be very
tender and fall away from the bones.
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.