Coq au vin with parsnip mash

Ingredients

• Coq au vin
• 1.5 kilogram skinless, boneless, free-range chicken thighs
• flaky salt, to season
• black pepper, to season
• 2 cup red wine
• 6 baby white onions, outer skin removed
• 2 tablespoon olive oil
• 6 rashers streaky bacon
• 200 gram button mushrooms, quartered
• 1 cube chicken stock, dissolved in 1 cup water
• 1/4 cup italian parsley, chopped, plus extra for garnish
• parsnip mash (see below)
• 12 cos lettuce leaves
• 6 tablespoon dijon mustard
• 6 slice wholegrain bread, toasted
• Parsnip mash
• 6 parsnips
• 2 cup milk
• 2 cup water
• 50 gram butter