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

  1. Heat half the oil in a shallow casserole dish. Season the chicken with salt and pepper and fry until golden all.
  2. Remove from the dish and set aside.
  3. 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.
  4. Mix the stock with the mustard, honey & thyme and pour over the chicken and veg. Cover and then cook for 15 minutes.
  5. After 15 minutes, add the parsnips, mix in and cover.
  6. 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.
  7. 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.
  8. For real comfort food, serve with a nice creamy mash. But if you want, you could also serve it with nice simple steamed greens.