12 chicken drumsticks 1 tablespoon olive oil 2 leeks, sliced, washed 4 rashers bacon, roughly chopped 420g can cream of chicken soup 1/2 cup light thickened cream

Preparation

1. Preheat oven to 180°C. Place chicken into a large ovenproof casserole dish.
2. Heat oil in a frying pan over medium-high heat. Saute leek and bacon for 3 to 4 minutes or until leek is tender.
3. Stir in soup and cream. Bring to the boil, stirring. Pour over chicken. Bake, uncovered, for 45 to 55 minutes, until chicken is cooked. Serve.