Chicken + Mustard One Pot
INGREDIENTS
30mloil 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
Method
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Preheat the oven to 180C. Heat half the oil in a large pan. Brown the chicken until golden, then place it 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 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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We love this here at home as it's tasty and soothing on a cool autumnal evening. This recipe which is so easy is from the National Trust UK and you can read it here
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