Preheat oven to 375°F
Pat chicken dry and season with salt, place on a wire rack in the fridge for at least 2 hours
Clean leeks and cut into coins about 1 inch thick, washing away any sand if needed
Dry leeks completely
Preheat a large dutch oven over medium heat and add avocado oil
Add chicken skin side down and don't move for 5-7 minutes until skin releases easily
Remove chicken from pan and place back on wire rack skin side up
Save rendered chicken fat in a glass dish for later use
Fry capers in the rendered chicken fat until crispy
Braise chicken with leeks, white wine, bone broth, water, lemon, and butter
