Cook bacon over medium heat in Dutch oven until crisp.

Add the garlic and leek to the bacon and soften them for 1 minute. Add mushrooms and cook for another 2 minutes.

Add the chicken and wine, and bring to a boil. Reduce heat to low, cover, and let simmer for 40 minutes.

This is where I stop, store it overnight, and warm it back up the next day. Or you can keep going - your choice! Either way, pick up these instructions once the concoction in the Dutch oven is warm again.

Add 1/2 cup heavy cream, and continue to stir until bubbly. Sauce will begin to thicken.

I serve this over hearts of palm linguini for keto (but also pairs well with whole grain egg noodles), sprinkled with a tablespoon of shredded gruyere cheese and a pinch of dill.