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.