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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. | 2. Heat the remaining oil, then cook the onions for 5 minutes until softened. | 3. Nestle the thighs back amongst the vegetables. Mix the broth with the mustard and honey, then pour inches | 4. Scatter over the thyme, then bring to a simmer. | 5. Cover then cook for 30 minues (or longer, see above) until the chicken is tender, season and serve with steamed greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken thigh	8		skinless	15945.6	28.6296	347.1792	1602.8952
onion	2		chopped	128.0	29.888	3.52	0.32
parsnip	12	ounces	cut	255.1454	61.2009	4.0823	1.0206
vegetable broth	1 1/4	1/4		202.95	32.9025	7.4415	4.797
grain mustard	2	tablespoons	coarse	-	-	-	-
honey	2	tablespoons		-	-	-	-
thyme	3	sprigs		-	-	-	-
flat leaf parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.