Honey Mustard Chicken

As I referenced in my last chicken post, cold weather makes me crave something warm and comforting. So a couple months ago, I had limited groceries left in the refrigerator but needed to find something to make for dinner. I entered a google search for something involving chicken and parsnips (the two ingredients I had left to work with), and I came across a one-pot meal with mustard and honey. Yum! I have now made it a few times, and after some adapting (and grocery shopping for more tasty additions), it's ready for a post. Here goes...


Ingredients
4-6 boneless, skinless chicken breasts
1 onion
3 medium parsnips
3 medium carrots
4 cloves garlic
1 1/4 cups chicken stock
1/2 cup dry white wine
2 tbsp. Dijon mustard
2 tbsp. honey
Thyme (optional)
Olive oil
Salt, black pepper and onion powder


Directions
1. In a Dutch oven, heat olive oil.
2. Pat chicken dry and season on both sides with salt, black pepper and onion powder.

3. Brown the chicken in the Dutch oven until golden. Remove and set aside.
4. Add more olive oil and add onions. Cook until softened, about five minutes.
*Note: they will turn brown because they are being cooked in the "chicken crud" - it just adds more delicious flavor!

5. While the onions are cooking, peel and dice the parsnips and carrots. Also, mince the garlic.
6. When the onions are cooked, add the white wine to de-glaze the pan (this will get all the browned bits off the bottom of the pan and into the sauce...lots of flavor here!)

7. Add the parsnips, carrots and garlic. Stir to combine. Add salt and pepper.
8. Return the chicken into the pot and nestle amongst the vegetables.

9. Whisk together the mustard and honey, and add the chicken stock.
10. Pour over the chicken, add some fresh thyme leaves, and cook over medium-low heat for 20-30 minutes until chicken is cooked through.

*Note: you can also buy bone-in chicken thighs for this recipe, which will likely provide an even more moist finished product.