Ingredients
Serves: 4
Prep: 5 mins
Cook: 40 mins (90 mins if you want to cook slower)
- 8 bone in chicken thighs
- 1 tbsp vegetable oil
- 2 onions, finely sliced
- 175g parsnips, peeled and cut into wedges
- 175g carrots, peeled and cut into wedges
- 4 streaky rashers - cut into strips
- 275mls chicken stock
- 1 tbsp whole grain mustard
- 2 tbsp local honey
- Sprig thyme
- 10 large button mushrooms, left whole, stalks removed
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1 tablespoons creme fraiche
- Zest of 1 lemon
- Salt and pepper to taste
Method
- Heat half the oil in a shallow casserole dish. Season the chicken with salt and pepper and fry until golden all.
- Remove from the dish and set aside.
- Add the remaining oil and when hot fry the onions, mushrooms and bacon until softened. Add the carrots and mix. Then, add the chicken thighs into the dish.
- Mix the stock with the mustard, honey & thyme and pour over the chicken and veg. Cover and then cook for 15 minutes.
- After 15 minutes, add the parsnips, mix in and cover.
- At this stage you can keep at a steady simmer for 15 to 20 minutes or turn the heat down to a bare simmer and cook for another 40 to 50 mins. The chicken will be super tender and fall off the bone this way.
- Once cooked remove the chicken thighs and with the dish still simmering add the herbs, lemon zest and creme fraiche. Check the seasoning and serve.
- For real comfort food, serve with a nice creamy mash. But if you want, you could also serve it with nice simple steamed greens.