- 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
Preheat the oven to 180°C (160°C fan/gas mark 4).
Heat half the oil in a large pan. Brown the chicken until golden, then place in a large casserole dish. Set this aside.
Heat the remaining oil and cook the onions for 10 minutes until softened.
Add the softened onions to the chicken along with the chopped parsnips, carrots and potatoes.
Dissolve the chicken bouillon in boiling water and stir in the English and wholegrain mustard and honey, then pour over the chicken and vegetables.
Scatter the thyme and the parsley over the meat and vegetables, then cover with a lid and place in the oven.
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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