Coq au Vin Bowl with maple bourbon

Method

1. Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Turn the heat up, add the coq au vin, and cook until deeply browned and aromatic.
4. Stir in the chicken thighs along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with cracked black pepper right before serving.
6. Plate it up while hot and pass extra at the table.