 Preparation Time |
10mins
|
 Cooking Time |
75mins
|
 Level |
Easy
|
 Serves |
4
|
6 chicken thighs, skin removed
800g parsnips, cut into long chunks
300g shallots, peeled
300ml chicken stock
2 tbsp wholegrain mustard
4 tsp honey
Spray the low cal spray into a large pan or wok and heat over high heat.
Add the chicken and fry until golden brown.
Add shallots and cook until slightly soft.
Mix the mustard and honey with the stock and stir well.
Transfer the chicken and shallots and parsnips to a casserole dish and pour over the stock mixture.
Cover and place in the oven at 200°C for 60-70 minutes until the chicken is tender.
Stir a few times during cooking. Serve immediately.
Serve with 1/4 of carb and lots of steamed veg.
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