Coq-up au Vin

Inspired by the british larder, but as unequipped as a Ken doll, I began tackling coq au vin a la sous vide.
This started really well, froze the olive oil and red wine to assist in not borking my food saver...

Above: Chicken marylands, minced shallots, frozen red wine and balsamic vinegar, cloves, frozen olive oil (yes they are love hearts), garlic, thyme, rosemary, bay, coriander seeds...

Add all of the above into vac pack and Bob's your uncle, until the red wine melts and gets sucked up into the vacuum internals and starts gurgling, rendering the whole exercise frustrating and useless.
Thanks god someone invented cooking with traditional methods I proclaimed between expletives.

So into a bowl, covered in gladwrap, into the fridge for a day. Cutting edge technique, stay with me...

Anyway the saviour for this basket case was throwing the 'patted dry' marylands into a searingly hot pan to colour up, beurre noisette et al.
Once golden all over, oven at 160 cel covered for 50 mins, then rest.
Remaining marinade reduced to a glaze with honey to baiste the meat while resting.

 Phew.