Honey and mustard chicken with root vegetables
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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 into the pan. Scatter over some fresh thyme.
- Add the carrots and parsnips and stir into the stock.
- Bring to a simmer and cook with the pan lid on for 20 minutes.
