Sauté the leek

• Chop the leek and wash it well.
• Sauté it in a pan with the butter and salt until softened.

Build the cooking liquid

• Add the white wine, flour, crumbled chicken stock cube and garlic.
• Pour in the water and stir to combine.

Add the chicken and bacon

• Pour the liquid into a baking dish and place the whole chicken in it.
• Drape the smoked bacon slices over the chicken.
• Bake in the oven.

Add the bacon and cream

• Halfway through cooking, remove the bacon and slice it.
• Add it back into the liquid around the chicken and mix in.
• Pour in part of the double cream and toss around.
• Return to the oven for the remaining cooking time.

Finish the sauce

• Remove the chicken and drain all its juices into the sauce.
• Add the remaining double cream and stir well.

Serve

• Serve the chicken and creamy leek and bacon sauce over a bed of mashed potatoes.