Chicken with Fennell and Leeks

I grew leeks this summer in pots on my front porch. They were very small as I did not divide them properly; they grew in small clumps and ended up more like green onions. Determined not to let them go to waste this is the recipe that I made.

heat one tablespoon each of butter and olive oil in a large open pot (that has a lid, I used my new Le Creuset cast iron casserole, which I love - this is the colour I have http://www.lecreuset.com/en-us/Products/Enameled-Cast-Iron/French-Ovens/)
brown 6 chicken thighs with bones (or more/less) - I also put a bit of salt and pepper on them...
remove them from the pan and set aside

In the same pan, add a bunch of cut up leeks, at least two normal leeks cut into 1/2 cm slices.
Add 1/2 fennell bulb (or a small whole one), sliced into 1/2 cm slices.
saute until soft-ish

Add 1/4 cup of white wine
Add juice of one orange (about 1/3 cup juice)
Add rind of one orange (don't worry if you don't have the rind)

Stir.

Place the chicken thighs on top of this entire mixture.
Place the lid on your pot and turn down to simmer.
Look at it again in 20 - 25 minutes and check the chicken to see if it is done.

Then remove the chicken and fire up the heat to reduce the sauce by 30% or so.

Serve with mashed potatoes. Yum.

All gluten-free all the time!