Braised Chicken With Red Wine And Leeks

By Food52
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4 pounds chicken parts, on the bone (preferably dark meat)

1/2 cup all-purpose flour

1/4 cup olive oil

3-4 leeks, white and light green parts only, rinsed and sliced finely to make about 2 cups

6 large garlic cloves, crushed

2 cups red wine (preferably a Chianti)

4 cups chicken stock

1 sprig rosemary

salt and freshly ground black pepper

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