Roasted Chicken Thighs with Leeks
Rinse the chicken thighs, pat dry, and season with salt, pepper and paprika. Put the chicken thighs in a greased roasting pan and roast in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 35 minutes.
Heat butter in a pan and fry the leeks in it briefly. Pour in the white wine and chicken broth, cover the pan and simmer for about 5 minutes. Remove the lid from the pan and let the liquid reduce slightly. Season with salt and pepper.
Serve the roasted chicken thighs with leeks.