For an easy, warming family casserole on a budget, this one-pot ticks all the boxes
Ingredients
- 1 tbsp olive oil
- 8 bone-in chicken thighs, skin removed
- 2 onions, finely chopped
- 350g parsnip, cut into sticks
- 300ml vegetable stock
- 2 tbsp wholegrain mustard
- 2 tbsp clear honey
- few thyme sprigs
- flat-leaf parsley, to serve (optional)
Method
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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.
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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.