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.

Main courses
A dish of chicken and mustard one pot
  • Preparation time 25 minutes (prep. time)
  • Cooking time 1 hour 15 minutes (cooking time)
  • Serves 6


  • 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


  1. Preheat the oven to 180C.
  2. Heat half the oil in a large pan. Brown the chicken until golden, then place in a large casserole dish. Set this aside.
  3. Heat the remaining oil and cook the onions for 10 minutes until softened.
  4. Add the softened onions to the chicken along with the chopped parsnips, carrots and potatoes.
  5. Dissolve the chicken bouillon in boiling water and stir in the mustards and honey, then pour over the chicken and vegetables.
  6. Scatter the thyme and the parsley over the meat and vegetables, then cover with a lid and place in the oven.
  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.