Season 6 chicken thighs with sea salt flakes and freshly ground black pepper, brown in 1 tbsp olive oil in a large saucepan and set aside.
Add one chopped onion and 300g leeks washed well and sliced, to the saucepan and saute` until softened.
Add 1 tbsp of flour and cook for a minute, stirring.
Add 1.5 cups white wine and bring to the boil.
Place the chicken on the bed of leeks so that the crispy skin stays out of the wine and simmer gently for 25 minutes or until the chicken is cooked through.
Remove the chicken,allow to cool slightly and then stir through 0.4 cup of double cream.
Return the chicken to the sauce (on or off the bone), season to taste and serve over white rice with lots of freshly chopped parsley sprinkled over the top.