Honey and mustard chicken with root vegetables

Name: Honey and mustard chicken with root vegetables
Prep time: 20 min
Yield: 4
Cuisine: British
Ingredients: 8 bone-in and skin-on RSPCA Assured labelled chicken thighs; 1 tbsp Fair trade olive oil; 2 large onions finely chopped; 150g parsnips, cut into large batons; 150g carrots cut in large batons; 300ml chicken stock; 2 tbsps Dijon mustard; 1 tbsp Fairtrade runny honey; Salt and black pepper to taste; Splash of Fair trade white wine (optional); Springs of thyme

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Ingredients

8 bone-in and skin-on RSPCA Assured labelled chicken thighs
1 tbsp Fair trade olive oil
2 large onions finely chopped
150g parsnips, cut into large batons
150g carrots cut in large batons
300ml chicken stock
2 tbsps Dijon mustard
1 tbsp Fairtrade runny honey
Salt and black pepper to taste
Splash of Fair trade white wine (optional)
Springs of thyme

Method

Heat the oil in a shallow casserole dish with a lid. Brown the chicken until golden and then set aside.
Cool the pan down, then add the onions and cook gently for five minutes.
Put the browned chicken back in the pan on top of the onions. Mix the stock, honey and mustard together and season with black pepper and salt.
Pour over the chicken into the pan. Scatter over some fresh thyme.
Add the carrots and parsnips and stir into the stock.
Bring to a simmer and cook with the pan lid on for 20 minutes.