Honey mustard chicken casserole with parsnips
Chef DefneKitchen Studio chef · October 14, 2026Bone-in chicken thighs and parsnips simmered in a stock flavoured with honey, wholegrain mustard and thyme, all in one pot. An inexpensive supper for the whole family.
Calories are an AI estimate, for information only.
Ingredients · 9
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil1 tbsp
- Chicken thighsBone-in, skinless8
- OnionsFinely chopped2
- ParsnipsCut into sticks350 g
- Vegetable stock300 ml
- Wholegrain mustard2 tbsp
- Clear honey2 tbsp
- Thyme sprigs
- Flat-leaf parsleyTo serve, optional
Method · 3 steps
- 1
Warm half of the oil in a wide, lidded pan or shallow casserole and brown the thighs on all sides until golden, then lift them out. Pour the rest of the oil into the pan and soften the onions for 5 mins.
- 2
Return the thighs to the pan, nestling them among the onions, and add the parsnips. Whisk the mustard and honey into the stock, pour it over, and scatter on the thyme.
- 3
Bring to a simmer, then cover and cook for 30 mins; if the chicken is not yet tender, give it longer. Season to taste and serve with steamed greens.
