3 large leeks
2 navel oranges
3 lbs chicken pieces, bone in, skin on
1/4 tsp salt
1 Tbsp canola oil
3/4 cup pitted green olives
1/4 cup white wine or chicken broth
fresh ground pepper to taste
1 Tbsp chopped fresh parsley
Preheat oven to 450F.
Rinse and trim leeks; discard green parts. Cut the white parts lengthwise into quarters then cut into 1/2 inch pieces.
Cut 1 orange into 8 wedges; set aside. Grate 2 Tbsp of zest from the second orange then juice the orange to get 1/2 cup of juice.
Remove chicken skin if desired; season chicken with salt.
Add canola oil to a large, heavy, oven-proof skillet and heat over medium high heat. Working in batches, brown the chicken, bone side up, for about 5 minutes per batch.
Put all of the chicken in the skillet, bone side down. Add leeks, orange wedges, orange zest and juice, olives, wine (or broth) and pepper. Transfer skillet to the oven and roast until chicken reaches 165F (about 30 minutes).
Remove from the oven and let stand 5 minutes. Garnish with parsley and serve.