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.
- 1kgdiced chicken thigh meat
- 400gonions, roughly chopped
- 400gparsnips, cut into chunks
- 500gcarrots, peeled and roughly chopped
- 500gpotatoes, peeled and roughly chopped
- 20gchicken bouillon
- 40gwholegrain mustard
- 20gEnglish mustard
- 30gclear honey
- 5gfresh thyme
- 10gfresh parsley, chopped
- 100ggreen 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.