Start by making the rice; place the rice and boiling water in a large, heavy-based saucepan. Bring to the boil over a moderate heat, then cover with a lid and reduce to a simmer. Simmer for 12-15 minutes, then remove from the heat and reserve to one side, making sure you keep the lid on.
Heat the olive oil in a large, heavy-based saucepan over a moderate heat until hot. Season then sear the chicken wings for 3-4 minutes until golden-brown in colour all over. Remove from the saucepan and reduce the heat.
Add the butter, then sweat the leeks for 2-3 minutes until they start to soften. Add the white wine to the saucepan and return the chicken wings as well. Cover and simmer for 6-8 minutes until the chicken is cooked through with no pink showing.
Fluff the rice with a fork and reheat if necessary. Spoon into bowls and top with the chicken wing stew. Finally. garnish with the chives and serve.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.