Creamy Cheddar, Bacon, and Leek Chicken Bites

Slice 75 gr Leek into thin rings, dice 30 gr Cubed Pancetta into small cubes, mince ³/₄ clove Garlic, grate 35 gr Cheddar, and finely chop 3 gr Parsley.

Cut 150 gr Chicken Fillet into bite-sized cubes and toss in a bowl with ¹/₂ tsp Red pepper powder, 1 tsp Dried Thyme, ¹/₂ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder until evenly seasoned.

Place the diced smoked bacon into a cold skillet over medium heat and sauté for 4 to 5 minutes until crispy and golden brown, then transfer the bacon to a plate while leaving the rendered fat in the skillet.

Add ¹/₂ tbsp Olive oil extra virgin to the hot skillet with the bacon fat, arrange the seasoned chicken bites in a single layer, and sear over medium-high heat for 5 to 6 minutes until browned on all sides, then remove to a separate plate.

Reduce heat to medium, melt 1 tsp Butter in the same skillet, add the sliced leek and minced garlic, and cook for 4 to 5 minutes until the leek softens and becomes sweet.

Pour in 30 gr Chicken Broth Cubes while scraping up any browned bits from the pan bottom, then stir in 40 ml Dairy Cooking Cream and simmer gently for 2 to 3 minutes until slightly thickened.

Return the seared chicken bites and their resting juices to the skillet, reduce heat to low, and simmer for 3 to 4 minutes until the chicken is tender and thoroughly cooked.

Turn off the heat, stir in the grated cheddar until silky and fully melted, then garnish with the reserved crispy bacon and chopped parsley before serving immediately.