1. Prep: Finely chop garlic and roughly chop shallots into thick slices. Crush a tomato and strain. Cut up pieces of lard into cubes
2. In a Deep Pan or Ceramic Dish render the fat of the lard until cirspy, do not put heat too high or you will burn the oil.
3. Remove the lard, set aside, and put the heat to medium heat and after pat drying the chicken thighs, place into pan. Flip once skin is golden brown.
4. Add cognac, and flambee (set fire to) the cognac. Be careful, the cognac will catch fire and can harm your kitchen. Keep a lid nearby to choke fire if it is too much.
5. Add aromatics (garlic and shallots) and pour in 1-2 cups of red wine. Wait a few minutes and add chicken stock and tomato that you crushed ealier.
6. Add flour in sauce, and make sure to incorporate well. This will thicken the sauce. You can also readd the lard that you removed earlier. Add salt & pepper to taste.
7. Let sauce cook on low heat and cover with lid. You can cook this on low heat for about 30-60 minutes before removing lid. The sauce should have a texture that coats the spoon, if it is too liquid, continue cooking without a lid to evaporate some of the water.
8. Serve with potatoes and mashed potatoes!

Bon appetit!