Cook time: 25 minutes

Prep time: 30 minutes

Serves: 6

6 large bone-in chicken thighs or legs

2 cups red wine

12 baby white onions, outer skin removed

2 tbsp sunflower oil

Flaky salt and white pepper

200gm button mushrooms

6 rashers streaky bacon

1 cube chicken stock dissolved in 1 cup water

¼ cup chopped Italian parsley + extra for garnish

6 serves mashed potatoes

Season chicken thighs with salt and pepper and marinate in red wine for at least two hours in the fridge.

Preheat oven to 180*C.

Place the baby onions and mushrooms into a large casserole dish, toss with oil, salt and pepper and roast until the onions are tender (about 10 minutes)

Next heat a large cast iron pan and saute bacon till coloured. Remove bacon and chop into large pieces.

Remove chicken thighs from marinade and brown in the pan with a touch of oil. Cook the chicken in batches to avoid stewing. Once coloured place the chicken into the casserole dish Cover with bacon, onions, mushrooms, red wine, stock and parsley. Cover with tinfoil and bake for 40 minutes. Remove tin foil and continue to cook for a further 25 minutes.

To serve: spread a generous amount of parsnip mash on each plate. Spoon over the coq au vin and garnish with chopped Italian parsley.

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