Mustard-Molasses Chicken One-Pot

By nancytripp

Ingredients

• 2 tablespoons EVOO - Extra Virgin Olive Oil
• 8 pieces bone-in chicken thighs, skin removed
• Salt and pepper
• 1 large onion, quartered lengthwise then sliced
• 3 parsnips, peeled and cut into 2-3 inch long sticks, 1/2-inch wide
• 2 large carrots, peeled and cut into sticks
• 1 small bundle black kale or dinosaur kale, chopped or thinly sliced
• Freshly grated nutmeg, about 1/4 teaspoon
• 1/4 cup grainy Dijon mustard
• 1/4 cup molasses
• 1 cups chicken stock
• Crusty bread with nuts and raisins or cranberries

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Heat 1 tablespoon EVOO in Dutch oven over medium high heat. Brown chicken seasoned with salt and pepper until golden, 3-4 minutes on each side. Remove chicken and add another tablespoon EVOO to pan, one turn of the pan.