Poulet avec poitrine fraiche

4 pieces of chicken (thighs and legs)
3 oz salt pork or fat back
1 large onion
8 oz dry, white wine
peanut oil
black pepper
cayenne pepper
3-4 oz heavy cream
a pinch of nutmeg
Carve the salt pork into 1/2 inch lardons. Dice the onions.

Remove the excess moisture from chicken with paper towels. Heat up a Dutch oven. Add peanut oil and a knob of butter to the pan. Sear the chicken on both sides until well-browned. Remove the chicken, and degrease pan. Add another knob of butter then the lardons. Fry the lardons until lightly brown, then remove them. Toss the onions into the pan, and salt them down, scraping the bottom of the pan to liberate the brown bits. When onions are soft, pour in wine and stir until well-incorporated. Add salt, pepper (copious amounts) and cayenne to taste. Return the chicken and lardons to the pan. Cover and simmer over low heat for 35 minutes.

Remove the chicken from the pan. Raise the heat to medium, and reduce the sauce for a few minutes. Add the heavy cream and a pinch of nutmeg, reducing the sauce until it is a proper consistency. It should just coat the back of a spoon, but not be too dense. Test for seasoning. Place the chicken and lardons back into the pan, cut off heat and allow the dish to rest for 10 minutes. Serve the chicken, lardons and sauce over rice or with bland, smashed potatoes.