Monday, March 15, 2010

Parsnip chicken hotpot

Serves 4 : Easy : Quickish
8 skinless chicken thighs
2 onions
300gm parsnips
300gm carrots
200gm courgettes
500ml veg or chicken stock
2 Tblsp honey
2 Tblsp whole grain mustard
2 Tblsp chopped parsley

Cut the parsnips, carrots and courgettes into thick juliennes.
Spray a large pot with non-stick cooking spray.
Brown the chicken pieces all over, and then remove from the pan.
Next, fry the onions lightly until they begin to soften.
Add the vegetable sticks and turn to combine.
Mix the honey and mustard with the stock and add to the vegetables.
Stir gently.
Nestle the chicken pieces down in amongst the vegetables and stock.
Simmer, covered for 30 minutes, until the chicken is cooked through.
(It doesn’t hurt to leave it longer, even up to an hour.)

We ate this without any starch and found it perfectly filling and satisfying.
Either plain boiled potatoes or crusty bread would make a good accompaniement.


Afrodizzynat said...

Ooooh Yummy!!!!!! xx

Sphinx said...

a-d-n, i just love parsnips! i know they can be difficult (and expensive!!!) to get here - no idea why, i wouldn't think the ecosystem required is any different than for carrots! - but they are sooo good. i think i specified to stir gently? the parsnips cook quite quickly, and you want to keep the pieces not break them down to a mush.