For an easy, warming family casserole on a budget, this one-pot ticks all the boxes
Prep:5 mins
Serves 4
1 tbsp olive oil8 bone-in chicken thighs, skin removed2 onions, finely chopped350g parsnip, cut into sticks300ml vegetable stock2 tbsp wholegrain mustard2 tbsp clear honeyfew thyme sprigsflat-leaf parsley, to serve (optional)
STEP 1Heat 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.STEP 2Nestle the thighs back amongst the onions and add the parnips. 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 longer, see tip) until the chicken is tender, then season. Serve with steamed greens.
