recipes food cooking

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Honey mustard chicken pot with parsnips Recipe. Enjoy our collection of quick & easy recipes and learn how to make Honey mustard chicken pot with parsnips. 

Ingredients

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)

Method

Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

Try

Tip

If you've got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.

Nutrition Per Serving:

326 kcalories, protein 39g, carbohydrate 23g, fat 10 g, saturated fat 2g, fibre 6g, sugar 15g, salt 0.82 g

Recipe from Good Food magazine, March 2009.

More Chicken Recipes:           

Chicken bhuna 
Chicken with mushroom soup 
Basil pesto chicken
Chicken and ginger broth  Chilli and lime chicken fillets  Chicken, butternut squash & pear bake

Save and Share Honey mustard chicken pot with parsnips recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 
 

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Steamed Chinese Chicken with Ginger and Shiitakes Recipe. Enjoy our collection of quick & easy recipes and learn how to make Steamed Chinese Chicken with Ginger and Shiitakes.

Ingredients (serves 4)

4 x 150g chicken breast fillets
1 1/2 tbs Chinese rice wine (shaohsing) (see note)
8cm piece ginger, cut into matchsticks
6 small dried shiitake mushrooms (see note), soaked in boiling hot water for 10 minutes, stalks removed, sliced
1 bunch each baby (Dutch) carrots and Chinese broccoli (gai lan)
2 tsp sesame oil
Thinly sliced spring onion and coriander leaves, to garnish

Method

1. Slice chicken on an angle and combine with wine, salt and plenty of freshly ground white pepper in a bowl. Leave to marinate for 10 minutes. Place chicken, overlapping, onto a heatproof plate. Scatter ginger and mushrooms over chicken. Place in a bamboo steamer and steam for 8-9 minutes or until cooked. If you have a multi-layered steamer, place carrots and chopped broccoli on a plate on top of chicken for the last 3 minutes of chicken cooking time until just tender (otherwise blanch in boiling water).
  
2. Divide chicken, carrots and broccoli among serving plates. Drizzle oil over top and scatter with onion and coriander.

Notes
Chinese rice wine (shaohsing) and dried shiitake mushrooms are available from Asian food shops.

Source
delicious. - February 2009, Page 132
Recipe by Olivia Andrews

More Chicken Recipes:

Chinese Chicken with Vegie Rice
Chinese Chicken Noodle Soup
Glazed Chinese Chicken
Maple-Mustard Baked Chicken  
 
Save and Share Chinese Chicken with Vegie Rice Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chinese Chicken Noodle Soup Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chinese Chicken Noodle Soup.

Ingredients (serves 2)

220g packet thin hokkien noodles
2 cups salt-reduced chicken stock
1 cup (120g) frozen Asian vegetable mix
2 teaspoons salt-reduced soy sauce
1/2 teaspoon sambal oelek (see note)
2/3 cup (150g) shredded cooked chicken
2 green onions, chopped

Method

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain.
  
2. Place stock in a saucepan over high heat. Bring to the boil. Add vegetables. Cook for 1 to 2 minutes or until vegetables are just tender. Stir in soy sauce and sambal oelek. Divide noodles between bowls. Top with chicken, onion and stock mixture. Serve.

Notes
Sambal oelek is a spicy Indonesian chilli sauce. It's available from the Asian section of the supermarket.

Source
Super Food Ideas - May 2008, Page 68
Recipe by Donna Boyle

More Chicken Recipes:

Glazed Chinese Chicken
Maple-Mustard Baked Chicken

Save and Share Chinese Chicken Noodle Soup Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.