Honey Mustard Chicken Pot with Parsnips

Infuse your dinner table with comfort and elegance with this Honey Mustard Chicken Pot with Parsnips—a hearty, one-pot wonder that's perfect for cozy evenings. Tender, golden-seared chicken thighs are nestled in a rich, aromatic sauce made with Dijon mustard, wholegrain mustard, and a touch of honey, offering the perfect balance of tangy and sweet. Hearty chunks of parsnips and carrots soak up the flavors, while fresh thyme sprigs impart a rustic herbaceous note. This dish comes together effortlessly in under an hour, making it ideal for both weeknight meals and special gatherings. Serve it straight from the pot, garnished with vibrant parsley for a pop of freshness. A true celebration of seasonal ingredients, this recipe is sure to become a family favorite!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Yellow onion, sliced
• 3 cloves Garlic cloves, minced
• 3 medium Parsnips, peeled and cut into chunks
• 2 medium Carrots, peeled and cut into chunks
• 2 cups Chicken stock
• 2 tablespoons Dijon mustard
• 1 tablespoon Wholegrain mustard
• 2 tablespoons Honey
• 4 sprigs Fresh thyme sprigs
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Sear the chicken thighs skin-side down for 5-7 minutes until the skin is golden and crisp. Flip and cook for an additional 2 minutes. Remove the chicken and set aside.

Step 4

Lower the heat to medium and add the sliced onion to the same pot. Sauté for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the parsnips and carrots to the pot, tossing them with the onions and garlic to coat.

Step 7

Pour in the chicken stock, scraping up any browned bits from the bottom of the pot for added flavor.

Step 8

Whisk together the Dijon mustard, wholegrain mustard, and honey in a small bowl until smooth. Stir this mixture into the pot, ensuring it's evenly distributed.

Step 9

Return the seared chicken thighs to the pot, skin-side up, nestling them into the liquid and vegetables.

Step 10

Add the fresh thyme sprigs on top of the chicken.

Step 11

Bring the mixture to a simmer, then lower the heat to medium-low. Cover the pot with a lid and cook for 35-40 minutes, or until the chicken is fully cooked and the parsnips are tender.

Step 12

Once cooked, remove the thyme sprigs and taste the sauce, adjusting seasoning with salt and pepper if needed.

Step 13

Serve the chicken pot hot, garnished with freshly chopped parsley. Enjoy!

Nutrition Facts

Serving size	(2400.5g)

Amount per serving	% Daily Value*
Calories	2955.2

Total Fat 184.0g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 771.6mg	0%
Sodium 334181.8mg	0%
Total Carbohydrate 138.0g	0%
Dietary Fiber 26.7g	0%
Total Sugars 65.8g
Protein 196.5g	0%

Vitamin D 0IU	0%
Calcium 395.8mg	0%
Iron 15.4mg	0%
Potassium 3515.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 26.3%

Carbs: 18.4%