Step 1

Preheat the oven to 350°F.

Step 2

Season chicken generously with salt and pepper.

Step 3

Heat oil in a large ovenproof pot or skillet over medium-high heat until it shimmers.

Step 4

Cook the chicken until golden on all sides about 5 minutes. Remove from the pan and set aside.

Step 5

Reduce heat to medium and cook leeks until tender about 4 minutes.

Step 6

Add vinegar and scrape up brown bits with a wooden spoon.

Step 7

Add parsnips, sage, stock, and seared chicken and its juices and bring to a boil.

Step 8

Cover and transfer to oven. Braise until chicken and parsnips are very tender, about 50 minutes.