This is the recipe I originally found on BBC food website, but I change it a bit to get it more flavoursome. The sauce tastes heavenly and the best way to use leftover sauce is to cook chicken pies with this sauce as a filling. I bought Le Creuset here in London a few weeks after we moved here and now I have been testing all the different casserole recipes one can do. This recipe is best made in the oven in the casserole. All the flavours get stronger and softer.
7-8 chicken thighs (skin removed) or 3 big chicken breasts bones in them
300ml vegetable stock
3/4 dl whole grain mustard
3 tbs honey
1 ts salt
1. Set the oven in 180 celsius degrees. Cook the chicken thighs in a frying pan to make them golden brown. Then remove them on a plate to wait.
2. Cook the onions so that they become brown and sweet. Whilst onions are getting cooked cut the parsnips and carrots into the long sticks.
3. Mix the vegetable stock, mustard and honey together.
4. Take your casserole. Mix the chicken thighs, onions, carrots and parsnips. Add the vegetable-mustard-honey sauce. Bring it to simmer. Add fresh thyme according to your taste. I like thyme so I add 1/2 dl of fresh cut thyme. Salt the sauce.
5. Set the lid on and put the casserole into the oven of 180 celsius degrees for 20-40 min.
6. Serve the dish with the salad.