Friday, 21 June 2013

Honey Mustard Chicken and Parsnip Casserole

serves 4, 2 syns each

- 6 medium sized potatoes, peeled and cut into eighths
- 6 parsnips peeled and chopped into chunks
- 1 pack of mini chicken fillets
- 1 diced red onion
- 1diced white onion
- 1 pint boiling chicken stock
- 2 teaspoons of chopped garlic
- 3 teaspoons of wholegrain mustard
- 3 teaspoons of honey
- 2 sprigs of fresh rosemary  (or a tablespoon of dried rosemary)
- 1 tablespoon gravy granules

I cooked this in the slow cooker, on the high setting for two and a half hours

- put the potaotes, parsnips, chicken, rosemary and onion into the slow cooker
- whisk together the honey, mustard, garlic and chicken stock and add to slow cooker
- after two and a half hours turn off the slow cooker and stir in the gravy granules

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