Braised Chicken And Parsnips

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2 Tbsp vegetable oil

2 lb skinless bone-in chicken thighs

Coarse salt and freshly ground black pepper

2 leeks, white and pale green parts thinly sliced (2 cups)

1/2 cup apple cider vinegar

1 lb parsnips, peeled and cut into 1-inch pieces

10 fresh sage leaves

1 3/4 cups low-sodium chicken stock

2 cups cooked brown rice, for serving

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