Chicken Cooked in Red Wine with Parsnip Cream
Chicken Cooked in Red Wine with Parsnip Cream

Chicken Cooked in Red Wine with Parsnip Cream

  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Serves 4

  • Difficulty:

    Easy

Time and quality of the ingredients is what will make this, seeming like and ordinary dish into something really special. I love both ways of life the simpler things and then the more intricate and equally just as much out of the ordinary things in life.

This recipe is basically my version of a coq-au-vin, yip that is what it is. I still find this ordinary style of recipe heart warming. Cooked with love and cared for by someone who it really matters to.

The parsnip cream is not tradition but I like it, the earthiness of the parsnips is a great companion to this earthy dish.

Ingredients & Method

For the chicken in red wine

  • 4 free-range chicken legs
  • 2 cloves of garlic, crushed
  • 2 whole cloves
  • 10 crushed coriander seeds
  • 1 bay leaf
  • 1 sprig of each rosemary and thyme
  • 1 tbs balsamic vinegar
  • 250ml red wine
  • 1 tablespoon sunflower oil
  • 50g unsalted butter
  • 16 small round onions, peeled
  • 150g smoked pancetta lardons
  • 12 small chestnut mushrooms
  • 250ml chicken stock
  • 1tsp flat leaf parsley
  • toasted croutons
  • sea salt and freshly cracked black pepper

For the parsnip cream

  • 400g parsnips, peeled and cut in small even size pieces
  • 20g butter
  • 50ml double cream
  • sea salt and freshly cracked black pepper

First marinade the chicken, place the chicken, garlic, cloves, coriander seeds, thyme and rosemary, bay leaf, balsamic vinegar and red wine in a container, leave to marinade over night in the fridge.

Following day preheat the oven to 180°C and heat a large oven safe casserole dish over medium heat with the oil, drain the chicken from the marinade and brown the chicken in the casserole dish, remove form the dish, add the butter and saute the onions, pancetta and mushrooms until golden brown, return the chicken to the pan and add the marinade, stock and bring to a gentle simmer, cover the dish with a lid and cook in the preheated oven for 30 minutes.

While the chicken is cooking prepare the parsnip cream. Place the peeled parsnips in a saucepan and cover with water, add salt, bring to simmer and cook for 20 minutes until completely soft, drain and transfer to a blender, add the butter, seasoning and cream, blend until smooth. Keep warm until serving.

Once the chicken is ready add the chopped parsley. Serve the chicken in red wine with the parsnip cream and garnish the dish with toasted croutons.

 

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