Honey and mustard chicken with root vegetables

Current rating: 3 stars Rate this recipe
  • 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
  • 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.

This website uses cookies


Cookies allow us to see how you use the site, so we can make it work even better; allow us to personalise your onsite experience, and permit targetted advertising when you visit other websites.

You can click here to manage your cookie preferences

Back to top