Coq Au Vin With Parsnip Purée - cooking recipe

Ingredients

3 1/3 lb skinless, boneless chicken thighs
2 cups red wine
6 None white pearl onions, outer skin removed
2 tbsp olive oil
6 slices bacon
7 oz button mushrooms, quartered
1 None chicken bouillon cube, dissolved in 1 cup water
1/4 cup fresh Italian parsley leaves, chopped, plus extra for garnish
-1 None Mashed Parsnips
6 None parsnips, peeled, roughly chopped
2 cups milk
3 1/2 tbsp butter
12 leaves romaine lettuce, to serve
6 tbsp Dijon mustard, to serve
6 slices whole grain bread, toasted, to serve

Preparation

Season chicken thighs and marinate in red wine for at least 2 hours.
Preheat oven to 350\u00b0F. Coat onions with olive oil and season. Arrange on a baking tray and roast until tender, around 12 mins.
Meanwhile, place a large Dutch oven over medium-high heat. Saute bacon until fat renders then remove from pan and chop into large pieces.
Remove chicken thighs from marinade, reserving red wine. Working in batches, brown chicken in bacon fat then remove from pan.
Saute mushrooms for 2-3 mins. Return bacon and chicken to pan along with onions, red wine, chicken stock and parsley. Cover then transfer to oven for 20 mins. Remove lid and bake for another 25 mins.
Meanwhile, to make the parsnip puree, place parsnips in a saucepan. Cover with milk and 2 cups water. Bring to a boil then reduce heat and cook for 25 mins. Drain, reserving milk. Push parsnips through a fine-mesh sieve then gradually whisk milk back into mashed parsnips until creamy. Add butter and season.
To serve, spread a generous amount of parsnip puree onto each plate. Lay lettuce on top then coq au vin. Spread mustard over toast and serve on the side.