- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
Season the chicken with salt and pepper then dredge in flour only on the skin side.
Place a large Dutch oven over medium heat and drizzle with enough olive oil to barely cover the bottom. Place the chicken in the pan skin-side down and cook for 1-2 minutes. Add the leeks, cook for 3 more minutes then flip chicken. Add the garlic and sun-dried tomatoes, and season with salt and pepper. Cook for another 2 minutes and add lemon.