• 2 lbs bone-in, skinless chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
• 2 lbs potatos, parsnips, or carrots (or a mix), cut into 1.5″ pieces
• 2 large leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly
• ¼ tsp saffron threads
• 2 medium garlic cloves, minced
• 1 Tbsp unbleached all-purpose flour
• 2 cups low-sodium chicken broth
• ½ cup white wine
• ½ teaspoon dried thyme
• 2 bay leaves
• 2 tsp fresh lemon juice from 1 lemon
• ¼ cup minced fresh parsley leaves

1. Heat 2 Tbsp olive oil over medium heat in a large pot. Add the leeks, saffron, and ¼ teaspoon salt to the pot and cook, stirring occasionally, until the leeks are softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Whisk in the broth, wine, thyme, and bay leaves, scraping up any browned bits.

3. Nestle the chicken and veggies, into the pot and bring to a simmer. Cover, turn the heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (160 to 165 degrees on an instant-read thermometer), or 1 hour for the thighs and drumsticks (170 to 175 degrees on an instant-read thermometer). (If using both types of chicken, simmer the thighs and drumsticks for 40 minutes before adding the breasts.)

4. Transfer the chicken to a serving dish. Remove and discard the bay leaves. Return sauce to a simmer until the sauce has thickened slightly, 4 to 6 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Pour the sauce over the chicken, sprinkle with the parsley, and serve.