Awesome dish. Bistro Jeanty's version was better. It was served in a personal sized dutch oven, as if they had cooked it that way. I think they cheated.

I separated the meat and cooking liquid at the end. Liquid was strained, defatted and reduced. I think everyone does that, otherwise it's got too much fat. I think their cheat was using a roux to thicken the cooking liquid into a sauce. Just a guess.