Chicken with bacon lardons, new potatoes and spring greens

Another of my one-pot wonders, a combination of chicken, bacon and asparagus is one that I dream about when spring is in the air. Until asparagus is available I use baby fennel and/or baby leeks. Lardons are small chunks of diced bacon. You can buy pieces of thick cut bacon and dice them yourself.

Ingredients

8	Chicken drumsticks (Main)
2 Tbsp	Olive oil
100 g	Bacon lardons
250 g	Baby leeks, and baby fennel, tough outer leaves removed and trimmed
2 Tbsp	Flour
750 ml	Chicken stock, or vegetable stock, hot
6 small	New potatoes, cut in half if a little large
3 sprigs	Marjoram, use fresh marjoram

Directions

1. Heat the oven to 180C.
2. Heat a large frying pan over a medium heat. Rub chicken drumsticks with 1 tablespoon of oil, place in the pan and brown on both sides. Remove to an ovenproof casserole dish.
3. Add the bacon and cook until just beginning to colour, then add baby fennel and leeks (or asparagus). Toss in pan for about 1 minute then add to the chicken.
4. Place remaining 1 tablespoon of oil in the frying pan and add the flour. Stir and cook until lightly coloured. Pour in the hot stock, stirring or whisking continuously and bring to the boil. Pour over the chicken drumsticks then poke in the potatoes and sweet marjoram sprigs. All should be just covered in stock. Grind over some black pepper. Put on the lid and place in the oven to cook for about 1 hour, depending on size of drumsticks.
5. After 45 minutes remove from the oven, test the chicken and taste for seasoning. Serve hot with extra green vegetables.