Chicken, Parsnip And Carrot Stew With Sour Cream

• 1 tbsp oil
• 1 lb chicken breasts, cut into small cubes
• 2-3 tbsp honey
• 3 None red onions, peeled and cut into eighths
• 3/4 lb carrots, peeled and chopped coarsely
• 3/4 lb parsnips, peeled and chopped coarsely
• 3 cups chicken stock
• 1 pinch sugar
• 1-2 tbsp lemon juice
• 3/4 cup sour cream
• 1 tsp wholegrain mustard
• 1/4 bunch parsley, chopped finely

1. Heat the oil in a Dutch oven. Sear the chicken for 4-5 mins until golden all over, drizzle with honey, remove from the Dutch oven and set aside. Saute the onions in the hot oil for about 3 mins, then add the carrots and parsnips and saute for 2-3 mins, stirring. Add the stock and simmer for 10 mins, adding the chicken after 3 mins. Add the sugar and lemon juice and season to taste.
2. To make the sour cream accompaniment, mix the sour cream and mustard, pour into a bowl and serve with the stew. Sprinkle the stew with parsley to serve.

oil, chicken breasts, honey, red onions, carrots, parsnips, chicken stock, sugar, lemon juice, sour cream, wholegrain mustard, parsley

Taken from recipes-plus.com/api/v2.0/recipes/21536 (may not work)