Chicken and mustard one pot
Make a warming lunch with this National Trust recipe for chicken and mustard one pot. Using chicken thighs and root vegetables for a hearty meal.
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Cooking tools:
- Kitchen scale
- Baking dish
- Oven
- Stove
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Mixing bowl
- Measuring cup
- Spoon
Ingredients
- 30ml oil
- 1kg diced chicken thigh meat
- 400g onions, roughly chopped
- 400g parsnips, cut into chunks
- 500g carrots, peeled and roughly chopped
- 500g potatoes, peeled and roughly chopped
- 20g chicken bouillon
- 40g wholegrain mustard
- 20g English mustard
- 30g clear honey
- 5g fresh thyme
- 10g fresh parsley, chopped
- 100g green cabbage, finely shredded and blanched
- Salt
- pepper
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