1. Add a splash of oil to a large fry pan over medium-high heat, fry the bacon pieces for 5 minutes or until crispy and golden. Set aside, reserving the bacon fat in the pan.
2. Fry the chicken for two minutes on both sides on medium heat in the bacon fat. Remove from the pan and set aside.
3. Lower the heat and fry the garlic and leeks in the pan for 7 minutes until soft and golden. Add the cream and bring to the boil for 1 minute.
4. Place the chicken back on top and put in the oven on 200°C or grill for 10 minutes until the chicken juices run clear and the cream is thick and bubbling.
5. Remove from oven and sprinkle the bacon pieces on top.

Serve with: A green salad & crusty bread.