Coq au vin with parsnip mash
Your family will love this coq au vin recipe with parsnip mash, great for autumnal evenings and as it cooks, your home will be filled with beautiful aromas
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Coq au vin
- 1 1/2 kilograms skinless, boneless, free-range chicken thighs
- flaky salt, to season
- black pepper, to season
- 2 cups red wine
- 6 baby white onions, outer skin removed
- 2 tablespoons olive oil
- 6 rashers streaky bacon
- 200 grams 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 tablespoons dijon mustard
- 6 slices wholegrain bread, toasted
- Parsnip mash
- 6 parsnips
- 2 cups milk
- 2 cups water
- 50 grams butter
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