Warmth a large portion of the oil in an extensive griddle or shallow goulash with a top. Dark colored the chicken until brilliant, at that point put aside. Warmth the rest of the oil, at that point cook the onions for 5 mins until relaxed.
Settle the thighs back among the onions and include the parnips. Blend the stock with the mustard and nectar, at that point pour in. Dissipate over the thyme, at that point convey to a stew. Spread, at that point cook for 30 mins (or more, see tip) until the chicken is delicate, at that point season. Present with steamed greens.