Honey and Mustard Chicken evokes hazy memories of very basic student cooking. A beige-coloured jar of Chicken Tonight would be enthusiastically mixed with some chopped up chicken breast and maybe a mushroom or too – we were SO gourmet! We ate a lot of beige coloured food at Uni – just ask my friend Ele… she was the high priestess of beige food.
Ele is now a very impressive and colourful cook and probably remembers the beige days with a shudder, as do I!
Anyway, I’ve come across a much tastier version which is a fab one pot supper that you can leave to cook while you keep the kids entertained. I found the recipe in one of those cool little booklets of recipes that come with Good Food Magazine.
Yes it looks very beige in this picture… but it’s very tasty and sweet which is a generally a winner with kids. I used dijon mustard not wholegrain as Sam is funny about ‘bits’.
Honey mustard chicken (BBC Good Food, October 2010)
1 tbsp olive oil
8 bone-in chicken thighs , skin removed
2 onions , finely chopped
350g parsnips , cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme sprigs
flat-leaf parsley , to serve (optional)
1. 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.
2. Nestle the thighs back amongst the onions and add the parsnips. 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 up to 90 mins if you’ve got time!) until the chicken is tender, then season. Serve with steamed greens.
