I have always loved the Alsatian version of coq au vin
and this is it in a stunningly streamlined version. I replace the onion
with leek, buy lardons ready cubed and buy chicken thighs. The brown meat is always best in a stew
. In fact, nearly always best full stop. I don't bother to sear
the meat, which really means you need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets then it is probably more helpful to think in terms of boned weight, rather than number of portions: go, here, for about a kilo and a quarter/ two and three quarter pounds.
2 tablespoons garlic