Ingredients

8 chicken thighs, skinned

1 tbsp olive oil

2 onions , finely chopped

300g parsnips, cut into fingers

300ml vegetable stock

2 tbsp wholegrain mustard

2 tbsp clear honey

few thyme sprigs

Method

Heat half the oil in a large frying pan.

Brown the chicken until golden, then set aside.

Heat the remaining oil, then cook the onions until softened.

Place the thighs back in with the onions and add the parsnips.

Mix the stock with the mustard and honey, then pour over.

Sprinkle over the thyme, then for about 40 minutes until the chicken is cooked through.

Season and serve.

Cooks Comments and Tips

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