- 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
- 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.
- 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.
- 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.
- 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.