Friday, 18 May 2012

Honey mustard chicken stew with parsnips

After the lovely meat stew my sister made when I was visiting her a few weeks ago, I have had a horrible urge to cook everything really slowly in stew form because it brings out wonderful flavours from the most everyday ingredients. My friend made a honey mustard chicken stew with parsnips, and I watched her eat it at lunch break for a few days and just had to try it myself. But I didn't get around to writing it into a post back when I made it. Today, my mum told me she will get very fresh chicken from a local farm, so I thought now I have to get this down on paper. So to speak... Mum, this is for you:

Honey mustard chicken stew

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)

The howto:
Brown the chicken in 1/2 tbsp oil until golden, then set aside. Do this is several batches if needed.  Heat the remaining oil, then cook the onions for 5 mins until softened. Add the chicken back in the casserole with the onions and add the parsnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover and cook for at least 30 minutes, or if you have the time, up to 90 minutes. Season. 

The verdict:
There is no way this recipe could have disappointed me, as I love sweet flavours in food, and the combination of honey and mustard is a classic. I also love love love parsnips, and the slow cooking really brings out all the sweetness in them. I think using chicken thighs with the bone still in them brings lots more flavour than just using fillets, but I haven't tried this using fillets, so I can't be sure if it's just my imagination. I cooked the stew for 90 minutes, and the meat just fell of the bones. I actually cooked my chicken with the skin on, but the stew got a bit fatty, so I'm going to take the skin off next time. Nonetheless, it was really delicious and I will certainly be making it again some time. As soon as I get to the end of my to-cook list...

1 comment:

  1. Kiitos reseptistä! Mainiota vaihtelua kana-ateriaan. Jääkaapissa on 6 kanakanaa tekeytymässä , esikypsymässä, ennen pakastusta. Oli se melkoinen broseduuri , ennenkuin tipuset tuohon muotoon saatiin. Kanalan emäntä pyydysti ne, taju pois harjan iskulla ja Veikko poikkasi kirveellä kaulan, katkaisi siivet ja varpaat.Sillä aikaa minä kiertelin tiluksia katselemassa. Sitten Veikko nylki ne ja kotona minä tein loppusiivouksen. Pieniä haavoja sormissa kun putsasin sisuksista kaiken extran pois. Viikonloppuna mökille 2 mukaan, 2-3h keittämistä rantahellalla, perkaus ja paksu currykastike kyytipojaksi. Seuraavalla kerralla sinapit ja hunajat mukaan keitokseen, ehkä elokuussa kun tulet:)Enpä muista milloin viimeeksi olisin kanaa syönyt, ehkä 20v sitten.