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Honey and mustard chicken with root vegetables

Ingredients
  • 8 bone-in and skin-on RSPCA Assured labelled chicken thighs
  • 1 tbsp Fair trade olive oil
  • 2 large onions finely chopped
  • 150g parsnips, cut into large batons
  • 150g carrots cut in large batons
  • 300ml chicken stock
  • 2 tbsps Dijon mustard
  • 1 tbsp Fairtrade runny honey
  • Salt and black pepper to taste
  • Splash of Fair trade white wine (optional)
  • Springs of thyme
Method
  • Heat the oil in a shallow casserole dish with a lid. Brown the chicken until golden and then set aside. 
  • Cool the pan down, then add the onions and cook gently for five minutes. 
  • Put the browned chicken back in the pan on top of the onions. Mix the stock, honey and mustard together and season with black pepper and salt. 
  • Pour over the chicken in the pan. Scatter over some fresh thyme.
  • Bring to a simmer and cook with the pan lid on for 20 minutes. Add the carrots and parsnips and stir into the stock.
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