• 5–6 lb / 2.30–2.70 kg cockerel (or hen, which changes the dish to Poule au Vin de Cahors)
• 6

Joint the bird into eight pieces, and chop the remaining carcass into two or three. These pieces can be cooked with the casserole to add extra flavour. Remove the rind from the belly pork, and cut it into matchsticks. Fry gently in a large frying pan until the fat runs. Meanwhile, peel the onions, and if using a large one, slice it. Trim the leeks, and slice the white parts only, discarding the