If he's had the use of his muscles these last two years he is going to be more firm than the store bought poor souls so many are used to. . There are some coq au vin recipes and many will allow the meat to "rest" in the fridge for 3-4 days in buttermilk while the lactic acid tenderizes the meat. DH is not a fan of the coq au vin but I thought it was okay. I think he likes a more crispy chicken. Some googling may give you some tips on how to get the best result from him.