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Honey and mustard chicken with white wine and parsnips
Serves: 4
Ingredients
- 8 boneless chicken thighs
- 2 tbsp olive oil (Borges)
- 1 onion, chopped
- 4 cloves garlic, chopped
- 150ml white wine
- 300ml chicken stock
- Few sprigs fresh thyme
- 2 tbsp wholegrain mustard (Colman’s)
- 2 tbsp honey
- 2 parsnips, peeled and cut into batons
- 100ml cream (Benna)
- Chopped parsley
- Wild rice or roasted potatoes for serving
Method
Heat half the oil in a large frying pan and brown the chicken thighs until golden. Remove from the pan and heat the remaining oil. Add in the chopped onions and garlic and sauté for 5 minutes until softened. Place the thighs back into the pan amongst the onions and splash in the wine to evaporate. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cook for 30 minutes until tender before pouring in the cream. Reduce slightly then serve the chicken with wild rice or potatoes and scattered with chopped parsley.
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