Preheat the oven to 425 degrees.

Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders about 5 minutes.

Push the bacon to the side of the pan.

Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes.

Remove the chicken from the pan.

Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture.

Whisk in the cornstarch in the chicken stock.

Add the stock and wine to the pot.

Transfer to the oven.

Set the timer for about 20 to 25 minutes.

Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist.

Cook for another 15 to 20 minutes until the chicken is cooked through.

Serve over rice.