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    Chicken and Parsnip One Pot

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    Chicken and Parsnip One Pot

    This easy, all-in-one casserole makes a warming supper dish.

    • Preparation time: 15 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 300g parsnips, peeled and cut into quarters lengthways
    • 6 shallots, cut into wedges
    • 500g pack Waitrose 6 Fresh Chicken Thigh Fillets
    • 100ml dry white wine
    • 200ml Joubère Fresh Chicken Stock
    • 250g basmati rice
    • 350g broccoli, cut into florets
    • 1 pack fresh marjoram, chopped
    • ½ tsp salt and freshly ground black pepper


    1. Preheat the oven to 180°C, 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.
    2. 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 brown.
    3. 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.
    4. Meanwhile, cook the rice according to the pack instructions. Steam the broccoli for 8-10 minutes until tender.
    5. Remove the casserole from the oven, sprinkle with marjoram and serve with rice and broccoli.

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