Roast Chicken with Creamy Leek and Bacon Sauce

In a large, oven-safe pan over medium heat, sauté the chopped leeks with butter and a pinch of salt until softened.

Pour in the white wine to deglaze the pan, scraping up any browned bits.

Stir in the flour, followed by the crumbled chicken stock cube and garlic powder.

Gradually pour in the water, stirring constantly to create a smooth sauce base.

Carefully place the whole chicken into the pan, breast-side up.

Drape the smoked bacon rashers over the chicken breast.

Place the pan in a preheated oven to roast. (Note: Temp/time not specified, suggest 375°F/190°C for ~75-90 mins).

Halfway through cooking, remove the pan from the oven. Take the partially cooked bacon off the chicken.

Chop the bacon and add it back into the sauce around the chicken, stirring it in.

Pour in about half of the double cream and stir it into the sauce.

Season the chicken with black pepper and return the pan to the oven to finish roasting until the chicken is golden brown and cooked through.

Once cooked, remove the chicken from the pan and set it aside to rest.

Drain any resting juices from the chicken back into the sauce in the pan.

Stir the remaining double cream into the sauce to finish it.

Carve the chicken and serve over a bed of mashed potatoes, generously spooning the creamy leek and bacon sauce over the top. Garnish with fresh chives if desired.