Ffowlyn Cymreig

Cut the whole chicken into quarters (breasts, thighs, drumsticks, and wings), removing excess skin if desired.

Heat butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until melted and foaming.

Brown the chicken pieces in batches, skin-side down first, for 3-4 minutes per side until golden; transfer to a plate and set aside.

Add diced bacon to the pot and cook until the fat renders and the bacon begins to crisp, about 4-5 minutes.

Stir in the diced carrots and cook for 2 minutes to soften slightly, then sprinkle flour over the mixture and stir constantly to coat all ingredients and create a roux.

Gradually pour in the chicken broth, stirring continuously to dissolve the flour and prevent lumps from forming.

Season with parsley, garlic powder, paprika, basil, salt, and pepper; stir to combine evenly.

Return the browned chicken pieces to the pot, nestling them into the liquid, then bring to a simmer over medium heat.

Cover the pot and simmer gently for 30-35 minutes, until the chicken is nearly cooked through and juices run clear when the thickest part is pierced.

Cut the cleaned leeks into ½-inch thick rounds, separating the white and light green parts from the darker green tops; add both to the pot along with the sliced cabbage.

Continue simmering, covered, for another 20-25 minutes until the leeks and cabbage are tender and the chicken is fully cooked.

Taste and adjust seasoning with additional salt and pepper as needed, then ladle into bowls and serve hot with crusty bread if desired.