1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. 2. Heat the remaining oil, then cook the onions for 5 minutes until softened. 3. Nestle the thighs back amongst the vegetables. Mix the broth with the mustard and honey, then pour inches 4. Scatter over the thyme, then bring to a simmer. 5. Cover then cook for 30 minues (or longer, see above) until the chicken is tender, season and serve with steamed greens. ---------------------------------------------------------------------------
Nutrition
Ingredients
