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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.
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2
Transfer pork with a slotted spoon to paper towels and pour off all but about 2 tablespoons fat from pot.
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3
Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
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4
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.
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5
Transfer chicken to 2 plates, breast pieces on one and the rest on the other.
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6
Add butter to fat in pot, then cook onions, carrots, and savory over moderately low heat, stirring, until vegetables are softened.
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7
Add flour and cook, stirring, 1 minute.
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8
Add water in a stream, whisking, then add remaining teaspoon salt and 1/2 teaspoon pepper and bring to a boil over high heat.
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9
Return chicken, except breast pieces, and salt pork to pot, then reduce heat and simmer, partially covered, stirring occasionally, 20 minutes.
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10
Peel potatoes and cut into 3/4-inch cubes.
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11
Add potatoes and breast pieces to pot, then simmer, partially covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
