Few years ago, when I first had my Sous Vide machine, I made this Coq-Au-Vin dish using a recipe I found on the web. It was a nice recipe but I felt the sous vide time of 8 hours was too long. Two Sundays ago, I bought some Chicken Maryland for our weekend dinner but I did not have that much time so I decided to experiment with a 4-hour sous vide window. It was a huge success.
I panfried the Maryland skin down to crisp the skin (like a duck leg confit) before cooking them again (skin up) in their own juice from the sous vide process with garlic, mushroom and cherry tomatoes. This makes the meat tender, juicy and it gets nice and crisp for the kids (and me!!) who like the skin.
Try this for your next weekend dinner!