This is a delicious dish for a special family meal – to feed a few more, increase the chicken and liquid.
1 Tbsp olive oil 250g (8-9 oz) piece belly pork cut into 2 cm (¾“) cubes (or use thickly sliced middle bacon) 100g (3-4 oz) shallots, peeled, halved if large 6 chicken drumsticks 6 chicken wings ¼ cup standard flour 50g (about 2 oz) butter Salt Freshly ground black pepper Small bunch thyme 3 bay leaves 700g (1½ lb) small new potatoes, scraped or peeled ½ cup dry white wine
1 Put olive oil, belly pork or lardons and shallots in a large gratin pan or large enamel casserole over medium-high heat. Brown for 7-10 minutes, then transfer to a plate. Meanwhile, coat chicken joints with flour. Add butter to pan and once it is sizzling, add chicken. Lower heat a little and cook until a good golden brown (if the joints don’t fit in one layer, brown them in batches).
2 Season with ¾ teaspoon salt and grind over some pepper. Scatter with thyme, add bay leaves and place potatoes on top of chicken (the potatoes should cook in the rising steam and absorb all the gorgeous flavours). Return pork and shallots to pan, pour around wine and immediately cover pan with a lid. Lower heat and cook at a nice gentle little bubble for 30 minutes, until chicken is nearly falling off the bones and potatoes are tender (if liquid runs out, add a little water). Serve with seasonal green vegetables.
Beans, asparagus, green peas, silverbeet, Swiss chard and cavolo nero are all good accompaniments.