Recipe by Faith Durand from The Kitchn

6 oz thick Bacon, about 3 strips, diced

1 large Onion, diced (perhaps use your Leeks)

6 cloves Garlic, minced

1 small Fennel Bulb, trimmed and diced

1 lb boneless, skinless Chicken Thighs, cut into large pieces

2 TB Flour

2 cups Chicken Broth

Salt and freshly ground Pepper, to taste

Cook the bacon over low heat in a Dutch over heavy pot for 5 to 10 minutes, until the fat has rendered out and the bacons getting crispy.  Stir in the onion, garlic, and fennel until coated with the bacon fat, and cook over low to medium heat for 5 to 8 minutes or until soft and glistening.  Push the vegetables to the edge of the pan and turn the heat to medium-high.  Sear the chicken thigh pieces in the center of the pot for about 3 minutes, turning frequently.  The goal is not to develop a dark sear or crust on the chicken, but just to start the cooking.  Stir in the flour.  Pour in the chicken broth, brig to a boil, then lower the heat to a simmer.  Partially cover the pot and cook for 1 hour or until the chicken is very tender.  Vigorously work through the pot with two forks to shred the meat fine.  Taste before serving and add salt or other seasonings, if needed.  Serve with gnocchi, or pasta, brown rice or roasted vegetables.  Leftovers freeze very well.