Honey mustard chicken pot with parsnips

Ingredients 1 tbsp olive oil 8 bone-in chicken thighs, skin removed 2 onions, finely chopped 350g parsnips, cut into sticks 300ml vegetable stock 2 tbsp wholegrain mustard 2 tbsp clear honey few thyme sprigs flat-leaf parsley, to serve (optional) Method 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 mins until softened. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.