Braised Chicken Thighs with Leeks

6 chicken thighs, boneless
Sea salt and black pepper
2 tablespoons olive oil, clarified butter, or lard
2 leeks, dark green parts trimmed, washed well, sliced
3/4 cup water or chicken broth

1. Heat olive oil on medium high in a cast iron or heavy pan. While the oil heats, season the chicken thighs generously with salt and pepper.
2. Brown the chicken thighs for a few minutes on both sides until they are golden. Remove thighs from pan and set aside. Reduce heat to medium.
3. Add leeks to the pan and cook, stirring occasionally, until softened and starting to brown, about 3 minutes. Pour in the broth and scrape up any bits stuck to the pan. Return thighs to pan, bring everything to a simmer, then reduce heat to medium low. Cover partially and simmer for 15 – 20 minutes.