Honey Mustard Chicken with Root Vegetables

Serves 50 (Uploaded : 24/03/11. First cooked : 24/03/11. Rating 5/5)

6K cubed, boneless chicken (mix breast and thigh)
6 large onions, diced quite small
3.5K parsnips, peeled and cut into matchstick size slices
3K carrots, peeled and cut into matchstick size slices
2 litres vegetable stock
1 jar honey
1 jar wholegrain mustard
Olive Oil

1. Brown the chicken in one pan.

2. In another pan, fry the onions in olive oil. When golden and soft, around 5 minutes, mix stock with honey and mustard. Add the carrots, parsnips and chicken to the onions. Pour over the stock mix. Add thyme and simmer gently for 30 minutes until cooked. Add salt/pepper to taste.

3. Serve with greens or mashed potatoes. (Cook side vegetables just for the Church guests, say 3K potatoes, and take another 3K of uncooked vegetables to the shelter to keep the vitamins fresh).