• 1.56kg/3lbs chicken

• 225g/8oz galtee bacon

• 450g/1lb leeks, trimmed

• 15g/1/2oz Irish butter

• 1 splash of sunflower
  
  Garnish
  15g/1 tablespoon chopped parsley

• 146ml/1 cup oxo stock

• 146ml/1cup light cream

• salt and SAXA pepper
  

Preheat oven to 180c/350f/
Cut the white parts of the leeks into rounds and wash them well
Cut the rind of the bacon and cut into 1cm cubes
Remove lumps of fat from inside the  end of the chicken
Season with salt and saxa pepper
Rub the Irish butter over the breast and legs of the chicken and put it breast side down into a casserole
Allow it to brown on a gentle heat this can take 5-8 minutes
As soon as the breast is golden remove from the casserole and keep aside
Add pieces of bacon to the casserole with a splash of oil
Cook the bacon until golden, add the sliced leeks and toss together in the bacon fat
Season with saxa pepper
Place the chicken on top of the leaks and bacon and cover the casserole
Put into the oven on moderate heat for  1 hour until chicken is fully cooked
When chicken is cooked remove to a serving dish lift out the leeks and bacon with a perforated spoon

Skim the juices of all fat
Add the oxo stock and cream and bring to the boil.
The sauce should not be too thick, just thick enough to coat lightly the back of a spoon
Allow to simmer on a low heat while you carve the chicken
Spoon the sauce over the chicken and serve

© FoodIreland.com