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Chicken and Parsnip One Pot


Chicken and Parsnip One Pot

Prep Time ~ 20 mins Cooking Time ~40 mins
Approx Cost ~ £5 Difficulty ~ Easy
Freeze ~ No Serves ~ 4

Tip ~ When you have peeled your parsnips, plunge them in cold water to stop them from discolouring. Parsnips can be prepared a couple of hours in advance if you do this.


2 tbsp olive oil

300g parsnips, peeled and cut into quarters lengthways

6 shallots, cut into wedges

500g pack 6 chicken thigh fillets

100ml dry white wine

200ml chicken stock

1 pack fresh marjoram, chopped

½ tsp salt and black pepper


  • Preheat the oven to 180C, gas mark 4.
  • Heat half the oil in a 2 litre ovenproof casserole. Add the parsnips and shallots and cook for 5 minutes until golden. Transfer to a plate.
  • Heat the remaining oil in the pan. Cut each chicken thigh into three and cook in three batches for 3 - 5 minutes each until golden.
  • Return all the chicken to the pan with the wine and stock. Bring to the boil and season. Add the parsnips and shallots, cover and cook in the oven for 25 - 30 minutes until the chicken is thoroughly cooked.
  • Remove the casserole from the oven, sprinkle with marjoram and serve with basmati rice and broccoli.