Chicken Thighs With Black Olives And Red Peppers

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1 (7-ounce) bottle roasted red bell peppers

1 tablespoon olive oil

2 1/2 cups coarsely chopped leeks (about 3 large)

8 (4-ounce) bone-in chicken thighs, skinned

1 tablespoon chopped fresh thyme

1 teaspoon dried rubbed sage

3/4 teaspoon salt, divided

1/2 teaspoon Hungarian sweet paprika

1 cup fat-free, less-sodium chicken broth

3/4 cup kalamata olives, pitted and chopped

2 tablespoons fresh lemon juice

2 cups hot cooked orzo (about 6 1/2 ounces uncooked pasta)

1 tablespoon butter

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