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