Chicken and mustard one pot
British farm-assured chicken thighs and sweet, satisfying root vegetables freshly pulled from the garden are combined with wholegrain mustard and fresh herbs. This one-pot wonder is great as a warming lunch or served with creamy mashed potato for a more substantial meal.
- 30ml (2tbsp) oil
- 1kg (2lb 4oz) diced chicken thigh meat
- 400g (1lb) onions, roughly chopped
- 400g (1lb) parsnips, cut into chunks
- 500g (1lb 4oz) carrots, peeled and roughly chopped
- 500g (1lb 4oz) potatoes, peeled and roughly chopped
- 20g (1oz) chicken bouillon
- 40g (2oz) wholegrain mustard
- 20g (1oz) English mustard
- 30g (1½oz) clear honey
- 5g (2tbsp) fresh thyme
- 10g (½oz) fresh parsley, chopped
- 100g (4oz) green cabbage, finely shredded and blanched
- salt and pepper
- Preheat the oven to 180C.
- 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 mustards 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.