Coq au Vin

A classic French coq au vin is made with a cock bird, but I like to use chicken legs, which have an excellent flavour and are very good value for money. If you want to go all out on presentation, garnish the finished dish with heart-shaped croutons. Simply stamp or cut out heart shapes from slices of white bread and fry in a little oil until golden brown. Remove from the pan with tongs and immediately dip the end points into chopped parsley to coat.