Mix flour, salt, pepper and garlic powder in shallow dish. Coat chicken thighs with flour mixture.
Heat 2 teaspoons of the oil over medium heat in Dutch oven or heavy ovenproof skillet with cover. Brown chicken on all sides, about 8 minutes.
Remove chicken; set aside. Add remaining 1 teaspoon oil. Add leeks and onion; cook, stirring occasionally, until soft and wilted, about 5 minutes. Add chicken broth and potatoes. Bring to boiling. Add reserved chicken; cover.
Place in oven; cook 20 minutes. Uncover; cook 10 minutes more or until potatoes are tender. To serve, remove chicken and vegetables to serving platter. Drizzle with cooking juices; garnish with parsley.
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