Honey Mustard Chicken Pot With Parsnips

• 1 tablespoon olive oil
• 8 chicken thighs, bone in, skinless
• 2 onions, finely chopped
• 12 ounces parsnips, cut into long sticks
• 1 14 cups vegetable broth
• 2 tablespoons coarse grain mustard
• 2 tablespoons honey
• 3 sprigs thyme
• flat leaf parsley (optional)

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

olive oil, chicken, onions, parsnips, vegetable broth, coarse grain mustard, honey, thyme, flat leaf parsley

Taken from www.food.com/recipe/honey-mustard-chicken-pot-with-parsnips-354353 (may not work)