Best Honey Mustard Chicken Pot With Parsnips Recipes

HONEY MUSTARD CHICKEN MARINADE

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

HONEY MUSTARD CHICKEN POT WITH PARSNIPS

Steps:

• Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside.
• Heat the remaining oil, then cook the onions for 5 minutes until softened.
• Nestle the thighs back amongst the vegetables. Mix the broth with the mustard and honey, then pour inches
• Scatter over the thyme, then bring to a simmer.
• Cover then cook for 30 minues (or longer, see above) until the chicken is tender, season and serve with steamed greens.