Recipe & image taken from http://www.channel4.com
2 tbsp wholegrain mustard
1 tbsp English mustard
2 tbsp clear honey
8 chicken thighs, skin on
Salt and freshly ground black pepper
2 tbsp olive oil
2 onions, roughly chopped
300g parsnips, peeled and roughly chopped
Few sprigs of thyme
600ml hot vegetable or chicken stock for the slow cooker (900ml for the traditional method)
Bunch of flat-leaf parsley, finely chopped
Mix together the mustards in a bowl and stir through the honey. Season the chicken thighs well with salt and pepper, then smother them with the mustard mixture. Cover and leave to marinate for 30 minutes, if time permits.
Preheat the slow cooker, if required. Heat half the oil in a large flameproof casserole over a medium-high heat and add the chicken pieces, a few at a time. Cook for 6–10 minutes until golden – be careful, as the honey may cause them to blacken quickly. Remove and set aside.
Heat the remaining oil in the casserole over a medium heat, add the onions, and toss them around in the casserole to coat in any juices. Stir to scrape up the sticky bits from the bottom, then add the parsnips and thyme.
Transfer everything to the slow cooker, pour in the stock, and add the chicken pieces. Season, cover with the lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours.
Add the parsley, taste, and season, if necessary. Serve with steamed leeks or greens.