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Preheat the oven to 180 degrees C.
Fry the bacon and leeks together over medium heat until softened. This should take about ten minutes.
Sprinkle over the flour, stir through, transfer to a baking dish and pour over 250ml chicken stock.
Combine the cheese mixture, herbs and seasoning.
Gently ease the skin on the chicken loose with your fingers, keeping the side bits attached to create a pocket.
Using a spoon, gently stuff the cheese mixture under the skin, using it all up. It should be well stuffed.
Place the chicken on top of the leeks and bacon, dot with butter and cover in foil.
Bake for 40 minutes, remove the foil, and bake for a further 25 minutes or until golden.
Serve with mash.