Cook the pasta in a large pot of salted boiling water for half the cook time that the package calls for. Drain and rinse the pasta and place in a large bowl. Add the neutral oil, 1-2 teaspoons of salt, and 1 teaspoon of black pepper and mix well. Set aside.

Preheat the oven to 400°F. 

Heat up the olive oil in a 6 or 7-quart, oven-safe pot with a lid, like a Dutch oven. Add the potato slices and fry them over high heat until they are deeply golden brown, about 3 minutes per side. Transfer the potatoes to a paper towel-lined plate and season them with salt on both sides.

Add the onion to the pot, season with salt, and fry for about 7-10 minutes, stirring every so often, until golden brown. Transfer to a plate.

Generously season the chicken with salt and pepper. Sear the chicken on medium-high heat until deeply golden all over, 5-7 minutes per side. Remove from the pot and set aside.

Remove the pot from the heat to assemble the hamin. Line the bottom of the pot with the potato slices, then layer the onions on top, sprinkle the prunes over the onions, and top that with ¾ of the pasta in one layer. Arrange the chicken in one layer over the pasta, skin side up. Add the garlic on top of the chicken, cut side down and cover with the remaining bucatini. Add ½ cup of water, place a sheet of parchment paper on top and tuck the edges in so it covers all the contents of the pot, then close the pot with a lid. Transfer to the oven and bake for 35 minutes, reduce the temperature to 200°F and bake for 8 hours (for a quicker version, bake for 4 hours at 250°F).

To serve: Remove the lid and parchment paper and place a large serving platter (larger than the pot) over the top. Use oven mitts or kitchen towels and carefully flip the pot onto the platter. Lift the pot and serve immediately.