Coq-Au-Vin With Parsnip Cream

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
1197
FAT
275%
CHOL
98%
SOD
46%

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Ingredients for 2 servings

2 free range chicken legs

1 clove of garlic, crushed

2 whole cloves

1 bay leaf

1 sprig of each rosemary and thyme

30 ml olive oil

10 crushed coriander seeds

100 ml red wine

10 ml balsamic vinegar

40 g grated banana shallot

course sea salt and freshly cracked black pepper

400 g parsnips, peeled and cut in very small pieces

20 g butter

20 g double cream

50 g full fat milk

pinch of caster sugar

salt

6 small round onions

60 g unsalted butter

100 g smoked pancetta lardons

6 small chestnut mushrooms

1 tsp flat leaf parsley

toasted croutons

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