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Honey mustard chicken pot with parsnips
- 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)
Directions:View on BBC Good Food
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