Honey Mustard Chicken Pot with Parsnips

One pot meals has got to be everyone's favourite dish to cook when one is tired or lazy. The less to wash the better right? Of course, this will probably not apply to those with dishwashers but sadly, I still do not own one of those time saving kitchen appliance. One day perhaps!!!

This dish may not look terribly beautiful but it sure is tasty. Honey and mustard has been proven to be a winning combination, as a salad dressing, a baste, a condiment and now in a casserole as well!

Adapted from Good Food
Ingredients

1 tbsp olive oil
8 bone-in chicken thighs , skin removed
2 onions , finely chopped
350g parsnips , cut into sticks
5 medium potatoes
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme sprigs
flat-leaf parsley , to serve (optional)

Method
1) Heat oil in a large frying pan or shallow casserole with a lid. Cook the onions for 5 mins until softened.
2) Nestle the thighs amongst the onions and add the potatoes. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 15 mins, then add the parsnips.  Cook for another half hour until the chicken is tender. At this point, you may want to add more mustard or honey according to your taste. 
3) Garnish with parsley and serve.