Honey & mustard glazed chicken thighs with chunky parnips

This is a quick, & tasty, wintery dish which makes for a lovely Friday night dinner while it’s dark and cold outside. Don’t know why, it just is. Don’t be stingy with the parsnips, no matter how many you make, they’ll get eaten. Trust me.

Serves 4-5
Preparation time: 10 mins plus marinating time (30 mins)
Cooking time: 40 mins

2 packs (approx 1kg) chicken thighs
5 tbsp olive oil
2 tbsp honey
2 tbsp coarse-grain mustard
1 tbsp red wine vinegar
2 tbsp chopped fresh thyme
4 medium parsnips, peeled and cut into wedges

Place the chicken thighs in a shallow dish. To make the marinate whisk together the oil, honey, mustard, vinegar, thyme and seasoning. Pour over the chicken and turn gently to coat. Cover the dish and chill for 30 minutes, turning once halfway through.

Preheat the oven to 190C, gas mark 5. Cook the parsnips in a pan of boiling water for 5 minutes. Drain and leave to cool.

Add the parsnips to the chicken, then toss to coast in the marinade. Transfer to a roasting tin in a single layer. Roast for 40-45 minutes, turning once during cooking, until the parsnips are golden and cooked through and the chicken is cooked through with no pink meat, with juices running clear. Serve with greens of your choice… with ginger beer or vintage cider.

Nutrition 569 kcals/31.3g protein/23.8 carbohydrate/15.9 sugars/38.7 fat/8.4g saturated fat/5.5g fibre/0.6g salt per serving

Chicken with garlic and cider

This is a wonderful impromptu dish I made for my mother when looking at what ingredients I had at hand. From my trusted source of ocado recipes.

Don’t be put off by the large quantity of garlic, as the flavour will mellow in the cooking. Good with boiled new potatoes and green beans.

Serves 4

Total time required 50 mins

Preparation time: 10 mins

Cooking time: 40 mins

Ingredients:

15 Garlic Cloves, unpeeled

1 pinch Salt

1 pinch Black Pepper, freshly ground

2 tbsp Olive Oil

30g Butter, unsalted

4 Chicken Breasts, skin on

1 Bay Leaf

450ml Dry Cider

200ml Apple Juice

200ml Double Cream

1 tbsp Thyme, leaves

Instructions

Preheat the oven to 180°C (350°F/Gas 4). Cook the whole, unpeeled garlic cloves in a pan of boiling salted water for 4 minutes. Drain, cool slightly, then peel and set aside.

Heat the oil and butter in the casserole. When sizzling, add the chicken, skin-side down, and cook for 4–5 minutes, or until deep golden brown. Turn the chicken over and add the garlic cloves, bay leaf, cider, and apple juice. Cover and transfer to the oven for 20–25 minutes, or until the chicken is cooked through.

Lift the chicken out of the pan. Remove half the garlic cloves and discard. Bring the remaining juices up to the boil. Crush the garlic into the juices with a fork, then boil until reduced and thickened slightly.

Add the cream, season to taste with salt and pepper, and simmer for 1 minute. Return the chicken to the sauce and baste with the juices; add the thyme leaves and serve immediately.

Chicken with fennel and thyme

A brilliantly simple chicken recipe. Fennel and thyme make for a deliciously refreshing change and the result is rather Italian.

Serves 6
Ready in about 40 minutes

Ingredients
4 tbsp olive oil
4 garlic cloves, finely sliced
20g bunch fresh thyme, leaves picked
6 boneless, skinless chicken breasts
200g smoked lardons or pancetta pieces
2 fennel bulbs, each cut into 12 wedges
1 red onion, sliced into 12 wedges
300ml dry white wine

1. Preheat the oven to 200°C/fan180°C/gas 6. Put 2 tablespoons of the oil into a non-stick roasting tin. Add the garlic, thyme, 1 tablespoon sea salt and 2 teaspoons ground black pepper and mix. Add the chicken and turn to coat. Scatter with the lardons or pancetta, add the fennel and onion, and drizzle with the remaining oil. Cook for 15 minutes, then increase the oven temperature to 230°C/fan210°C/gas 8.

2. Pour the wine into the tin and cook for another 10 minutes, or until the chicken is golden and the vegetables tender. Serve with the Lemon-dressed tagliatelle.

Nutritional Information per serving:
371kcals
17.7g fat (5g saturated)
41.6g protein
3g carbs
2.2g sugar
1.9g salt