In a Dutch oven, melt the duck fat. Lightly brown the chicken on all sides, then remove it from the pot.

Add the shallots, cut into thick pieces, and sauté for 2 to 3 minutes. Pour in the wine and scrape up any browned bits from the bottom of the pot.

Return the chicken to the pot. Add 1/2 cup water (about 120 ml), the bouillon cube, and the smoked pepper. Simmer over medium heat for 30 minutes.

Meanwhile, peel the asparagus and cut into 1 1/2- to 2-inch pieces. After 30 minutes, add the asparagus to the pot and cook for another 15 minutes.

At the end of cooking, remove the chicken and place it on plates. Stir the sour cream into the sauce and let it thicken for 2 to 3 minutes, then spoon the sauce over the chicken.

I make some fettuccine for my husband, but I just eat the chicken and asparagus, and it's perfect!