Coq Au Vin With Parsnip Purée Recipe

Name: Coq Au Vin With Parsnip Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Season chicken thighs and marinate in red wine for at least 2 hours.
2
Preheat oven to 350u00b0F. Coat onions with olive oil and season. Arrange on a baking tray and roast until tender, around 12 mins.
3
Meanwhile, place a large Dutch oven over medium-high heat. Saute bacon until fat renders then remove from pan and chop into large pieces.
4
Remove chicken thighs from marinade, reserving red wine. Working in batches, brown chicken in bacon fat then remove from pan.
5
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.
6
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.
7
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.

1319

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/3 lb skinless, boneless chicken thighs, 2 cups red wine, 6 None white pearl onions, outer skin removed, 2 tbsp olive oil, and more.

Yes, Coq Au Vin With Parsnip Purée falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coq Au Vin With Parsnip Purée

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions