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Begin by chopping the leek and washing it thoroughly.
In a pan, sauté the leek in some butter and season with salt.
Pour in a splash of white wine, then add flour, a crumbled chicken stock cube, minced garlic, and water.
Place the whole chicken into the mixture and drape it with slices of smoked bacon.
Transfer the dish to the oven to roast.
Halfway through the cooking time, take out the bacon, chop it into pieces, and stir it into the liquid surrounding the chicken.
Incorporate the bacon and mix in some double cream, then return the dish to the oven for the remaining cooking time.
Once the chicken is fully cooked, remove it from the oven and drain the juices into the sauce.
Finish the sauce by adding more double cream and stirring well.