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.
