Start by cutting the leeks into 2 cm rounds, wash well and set aside. Bring a large pot of water to a rolling boil, add a tablespoon of salt and blanche the leeks for 2 min. remove and plunge, directly, into iced water. Drain through a sieve when completely cool.
Juice the lemons.
Peel and bash the garlic cloves, so that the remain almost in tact but release some of their pungent aroma.
Finely chop the anchovies and, separately, the parsley.
Heat a large frying pan add some sunflower oil. When smoking, add the chicken, skin side down and colour to a deep amber. You may need to add a little butter to aid this process. When you have achieved the desired colour, turn and cook for a minute or so. Remove from the pan, then add the garlic cloves and colour lightly.
Tip the remaining oil/butter out of the frying pan and de-glaze with the white wine. Transfer the liquid together with the leeks, anchovies, soy sauce and garlic to a large saucepan, finishing with the chicken legs on top. Bring to a boil, cover, then simmer for 45 min or until the chicken is cooked through.
Finally, add the chopped parsley and lemon juice. Serve with crusty bread, to mop up the delicious juices.
«Do not add too much salt to this recipe, as the anchovies and soy sauce will season the dish enough.»