The sauteed pork, onions, carrots and garlic, along with armagnac and red wine.
Rather than use an old coq (rooster, the traditional ingredient), I used haut de cuisse (thighs), with bone in and skin on. First I sauteed some smoked lardons (bacon) and followed that with diced carrots, garlic, and some whole small onions. I seasoned with pepper, and added tarragon and thyme (I didn't add salt because the bacon is salty -- I'll correct if necessary once it's finished). Then I browned the chicken. When the chicken was golden, I removed it from the pan, put the vegetables back in, and sprinkled some flour on them to give the sauce a little body.
Browned chicken thighs. As an alternative, the chicken can be marinated in the wine with the vegetables overnight before it's browned.
Next, with the vegetables back out of the pan, I de-glazed with some armagnac. I put all of the ingredients into an oven dish along with some bay leaves and black pepper, then poured in a bottle of our local red. That went into the oven to cook slowly for a few hours. It spent the night in the refrigerator and will be reheated this afternoon -- dishes like this are often better the next day. At that point I'll add some mushrooms that I sauteed this morning.
Nearly finished, after three hours in a slow oven. There's a layer of clear fat to be skimmed off the top, but you get the idea.
Ken may be too jet-lagged and tired to eat. But maybe not.