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Chicken and mustard one pot

Chicken thighs and root vegetables are combined with wholegrain mustard and fresh herbs to make this one-pot wonder. Great as a warming lunch or served with creamy mashed potato for a more substantial meal.

  • 25 minutes prep. time
  • 1 hour 15 minutes cooking time
  • Serves 6
  • Soups, stews & curries
A dish of chicken and mustard one pot
Chicken and mustard one pot makes a great warming lunch | © National Trust Images/William Shaw


  • 30ml oil
  • 1kg diced chicken thigh meat
  • 400g onions, roughly chopped
  • 400g parsnips, cut into chunks
  • 500g carrots, peeled and roughly chopped
  • 500g potatoes, peeled and roughly chopped
  • 20g chicken bouillon
  • 40g wholegrain mustard
  • 20g English mustard
  • 30g clear honey
  • 5g fresh thyme
  • 10g fresh parsley, chopped
  • 100g green cabbage, finely shredded and blanched
  • Salt and pepper


Step 1

Preheat the oven to 180°C (160°C fan/gas mark 4).

Step 2

Heat half the oil in a large pan. Brown the chicken until golden, then place in a large casserole dish. Set this aside.

Step 3

Heat the remaining oil and cook the onions for 10 minutes until softened.

Step 4

Add the softened onions to the chicken along with the chopped parsnips, carrots and potatoes.

Step 5

Dissolve the chicken bouillon in boiling water and stir in the English and wholegrain mustard and honey, then pour over the chicken and vegetables.

Step 6

Scatter the thyme and the parsley over the meat and vegetables, then cover with a lid and place in the oven.

Step 7

Cook for around 45 minutes or until the vegetables are soft, then remove from the oven and add the blanched cabbage, stirring well and adjusting the seasoning before serving.

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