The first time I cooked this, I made the mistake of adding salt to the casserole and it turned out really really salty. So this time, I wised up, the salt from the bacon was sufficient. So to cook this, brown chicken pieces on both sides and remove from the pan. Fry bacon till brown and add in the leeks, cook till the leeks turn brown as well. Place leeks and bacon into casserole dish and place the chicken on top. Add a bit of chicken stock, cover tightly and bake in the oven for 1 and a half hours. The leeks should have the consistency of cooked cabbage and melt right into the sauce. The meat should fall off the bone easily. Serve with pasta
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