Honey mustard chicken pot with parsnips

• olive oil↗1 tbsp tbsp
• bone-in chicken thighs↗8

  skin removed

• onions↗2

  finely chopped

• parsnip↗350g g

  cut into sticks

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

  sprigs

• flat-leaf parsley↗

  to serve (optional)

Step-by-step instructions

1. 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. 2

   Nestle the thighs back amongst the onions and add the parsnips. 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.