Ingredients

4 chicken legs
4 leeks
1 onion
1 bay leaf
1/2 teaspoon of thyme
salt and pepper as desired
2 tablespoons of olive oil

Instructions

Sauté the chicken legs in the olive oil until brown and crispy
Clean the leeks under the water and discard one inch of the greens, cutting the rest in 1 inch parts.
Cut the onion
Add the leeks and the onion to the chicken with the thyme and the bay leaf, salt and pepper and cook slowly for 45 minutes. (The leeks should be almost melted which will give a delicious sauce).
Served with elbow pasta and parmesan

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