Honey mustard chicken pot with parsnips

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

PREP 5 mins
COOK 40 mins


  • calories 326
  • carbs 23
  • saturated fat 2
  • sugar 15
  • protein 39
  • fat 10
  • fibre 6
  • salt 0.82


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)


  1. 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.
  2. 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.