Method. Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside. Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and.. Heat 1 tablespoon olive oil in large saucepan over medium-high heat. Season chicken with salt and pepper and cook 4-5 minutes per side, or until cooked through. Remove and shred. Heat remaining olive oil and butter in same saucepan over medium heat. Add the leeks and cook for about 5 minutes, until tender.

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• Cook leek and dice bacon, breaking up bacon with a spoon, until browned and softened, 6-8 minutes. Season with salt and pepper, then transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.. Instructions. Preheat oven to 180ºC. In an ovenproof dish sauté onion in oil for a few minutes, add bacon and brown. Add crushed garlic and chicken thighs then stir until chicken has browned. Add rice and pour stock in slowly while stirring it all together, cover and put into oven.