Chicken thighs with creme fraiche and bacon

Melt 45ml (3 tbsp) butter and 15ml (1 tbsp) olive oil in a frying pan, and sauté 1 crushed garlic clove. Add 12 deboned and skinless chicken thighs and fry until golden. Cover and cook for a further 10 minutes. Remove the chicken from the pan and keep warm. In the same pan, gently fry 5 sliced streaky bacon rashers and 3 sliced leeks until crispy. Remove and set aside. Return the chicken to the pan and add 125ml (½ cup) crème fraîche. Cook for about 1 minute, then add the bacon and leeks. Cook until heated through, about 1 minute. Serve warm with mashed potatoes.