Chicken, Parsnip And Carrot Stew With Sour Cream - cooking recipe

Ingredients

1 tbsp oil
1 lb chicken breasts, cut into small cubes
2-3 tbsp honey
3 None red onions, peeled and cut into eighths
3/4 lb carrots, peeled and chopped coarsely
3/4 lb parsnips, peeled and chopped coarsely
3 cups chicken stock
1 pinch sugar
1-2 tbsp lemon juice
3/4 cup sour cream
1 tsp wholegrain mustard
1/4 bunch parsley, chopped finely

Preparation

Heat the oil in a Dutch oven. Sear the chicken for 4-5 mins until golden all over, drizzle with honey, remove from the Dutch oven and set aside. Saute the onions in the hot oil for about 3 mins, then add the carrots and parsnips and saute for 2-3 mins, stirring. Add the stock and simmer for 10 mins, adding the chicken after 3 mins. Add the sugar and lemon juice and season to taste.
To make the sour cream accompaniment, mix the sour cream and mustard, pour into a bowl and serve with the stew. Sprinkle the stew with parsley to serve.