Slice the leeks and cut the bacon into ½" pieces.
1
Heat the 6-qt. Enameled Cast Iron Dutch Oven over medium-high heat for 1 minute while slicing bacon.
2
Add the bacon and cook until crisp and brown, about 5–7 minutes, stirring occasionally.
3
Pat the chicken thighs and legs dry with paper towels and season each side with the rub. Then remove bacon from pan and set aside.
4
Reduce the heat to medium. Working in two batches, brown the chicken, skin-side down, about 5 minutes
5
Flip and cook an additional minute. If there’s more than 2 tbsp of oil in the pan, drain the extra.
6
Add the leeks to the pan and cook for 1 minute. Add the garlic and cook until fragrant, about 20–30 seconds.
7
Add 4 pressed garlic cloves and cook until fragrant, about 20–30 seconds.
8
Add ½ cup wine, cook until reduced, about 3–4 minutes.
9
Add 3 tbsp butter and 1 tbsp Dijon mustard.
10
Once the butter has melted, stir in 2 tbsp flour until combined. Add 1 cup chicken stock, bacon, and Enrichables™; stir.
11
Add the chicken thighs and legs back into the pan along with 5 sprigs fresh thyme.
12
Place 2 cups of baby spinach on top. Cover and cook on medium-low until the chicken reaches 165°F, about 13–15 minutes.
13
Place 1 ½ potatoes into the 3-qt Micro-Cooker & add enough water to cover them. Cover & microwave for 10–12 minutes, or until the potatoes are tender.
14
Carefully remove the inner lid and drain the water.
15
Add ¼ cup milk and mash with Potato Masher. Add salt, pepper and garlic to taste. Mix thoroughly.
16
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