Trim the leeks, peel away any damaged or fibrous outer leaves and give them a really good wash. Cut the larger leeks in half. If they are small, and fit in the pan whole, you can leave them as they are.
Set a medium/large heavy pan down over a high heat and add the olive oil. Season the chicken all over with salt and pepper and lay them carefully down into the hot oil. Cook the chicken thighs for 6 – 8 minutes on each side, or until they are nice and golden and beginning to crisp. Towards the end of cooking tear in the rosemary. Lift the chicken out of the pan and keep warm.
Keep the pan on the heat and add the leeks. Season them lightly then fry them for 2 – 3 minutes on each side. Add the lemon zest and pour in the water (or cider) bring the leeks up to a gentle simmer then add the cream.
When the cream is simmering away nestle the pieces of chicken back down in the pan skin side up. Place a lid on the pan and turn the heat down a touch. Cook for 10 – 12 minutes then remove the lid and let the sauce simmer away uncovered until the cream has reduced to a nice sauce like consistency.
Roughly chop the dill and scatter it over the chicken and leeks and finish with a trickle of your best olive oil.
