Ingredients

Makes 4 to 6 servings

　　1/2 lb fatty salt pork, salt rinsed off if necessary and pork cut into 1/2-inch cubes

　　1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces

　　2 teaspoons salt

　　1 teaspoon black pepper

　　1 tablespoon unsalted butter

　　1 lb onions, cut into 1/2-inch pieces

　　2 medium carrots (1/2 lb), cut into 1/2-inch cubes

　　1 tablespoon finely chopped fresh summer savory or 1 teaspoon dried savory, crumbled

　　1 tablespoon all-purpose flour

　　6 cups water

　　2 lb boiling potatoes

　　

Step 1

Cook pork in a wide 6- to 7-quart heavy pot over moderate heat, stirring, until golden and fat is rendered, about 8 minutes. Transfer pork with a slotted spoon to paper towels and pour off all but about 2 tablespoons fat from pot.

　　

Step 2

Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Brown chicken in fat in pot over moderately high heat in 2 batches, skin sides down first and turning over once, about 6 minutes per batch. Transfer chicken to 2 plates, breast pieces on one and the rest on the other.

　　

Step 3

Add butter to fat in pot, then cook onions, carrots, and savory over moderately low heat, stirring, until vegetables are softened. Add flour and cook, stirring, 1 minute. Add water in a stream, whisking, then add remaining teaspoon salt and 1/2 teaspoon pepper and bring to a boil over high heat. Return chicken, except breast pieces, and salt pork to pot, then reduce heat and simmer, partially covered, stirring occasionally, 20 minutes.

　　

Step 4

Peel potatoes and cut into 3/4-inch cubes. Add potatoes and breast pieces to pot, then simmer, partially covered, until chicken is cooked through and potatoes are tender, about 15 minutes.