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Ingredients:
Preheat oven to 180°C
Season chicken all over with kosher salt, black pepper, and coriander. Set aside.
In a 12-inch cast iron or ovensafe skillet, melt butter over medium heat. Add in onion, garlic and ginger. Cook until onions begin to soften, about 4 minutes.
Add in parsnips. Place thyme and tarragon on top of vegetables.
Pour in wine and place chicken skin side up on top of vegetables.
Transfer skillet to oven and cook for 45-60 minutes until chicken is slightly browned and internal temperature is around 65°C.
Increase oven temperature to 230°C. Cook chicken until skin is browned and internal temperature is around 75°C, about 10-15 minutes.
Remove from the oven and transfer chicken to a cutting board. Allow to rest for at least 10 minutes before carving.
Bring a small pot to a rolling boil. Blanch cilantro for about 30 seconds until bright green. Remove from pot and place in a ice water bath. Once cooled, squeeze cilantro of water.
Discard thyme and tarragon. Transfer blanched cilantro, onions, garlic, parsnips and liquid to a blender. Process until smooth. If puree is too thick or clumpy add water and blend.
Carve chicken into serving pieces and serve with puree. Eat with rice or fries. Enjoy!