Coq au Riesling

Brown 200g of lardons in a large ovenproof pot over medium heat until crisp, then remove and set aside.

Sear 1500g of chicken pieces in the rendered fat until golden brown, then remove from the pot.

Sweat 150g of shallots, 150g of carrots, 100g of leeks, and 20g of garlic in the pot until softened without browning.