Coq-au-vin is an old classic and one of my favourites. The beauty about this dish is that it can be cooked in so many ways and presented in various styles ranging from a fine dining extravaganza through to a homely winter warming dish.
I have cooked the chicken legs and the parsnips in the water bath. The flavours are unbelievably intense. I have chosen free range chicken legs for this Coq-au-vin dish, as the brown meat carries a lot of flavour. Cooking the legs in the water bath ensures the meat becomes tender,melt in the mouth, with a incredible amount of flavour.
This recipe might seem to be fairly complicated but once tried you will be hooked for life.