Roast sweet potato, squash & garlic mash
Roasting root veg really brings out the flavour, perfect for this warm comforting mash
Honey mustard chicken pot with parsnips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 8 bone-in chicken thighsskin removed
- 2 onionsfinely chopped
- 350g parsnipcut into sticks
- 300ml vegetable stock
- 2 tbsp wholegrain mustard
- 2 tbsp clear honey
- few thymesprigs
- flat-leaf parsleyto serve (optional)
Nutrition: per serving
- kcal326
- fat10g
- saturates2g
- carbs23g
- sugars15g
- fibre6g
- protein39g
- salt0.82glow
Method
step 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.
step 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.
