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!
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Recipe Information
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)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
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.
Lower the heat to medium and add the sliced onion to the same pot. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the parsnips and carrots to the pot, tossing them with the onions and garlic to coat.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pot for added flavor.
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.
Return the seared chicken thighs to the pot, skin-side up, nestling them into the liquid and vegetables.
Add the fresh thyme sprigs on top of the chicken.
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.
Once cooked, remove the thyme sprigs and taste the sauce, adjusting seasoning with salt and pepper if needed.
Serve the chicken pot hot, garnished with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 83365 mg | 3625% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 17.6 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 842 mg | 18% | |
*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.
