Yassa Chicken

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1 (3 to 3 1/2 pound) chicken, cut into 8 pieces

1 1/2 cups thinly sliced onions

6 cloves garlic, halved

1 cup thinly sliced celery (2 ribs)

1 cup thinly sliced carrots (2 small)

2 limes zested and juiced

1 fresh hot chile pepper (Scotch bonnet or habanero), quartered

Salt and freshly ground black pepper

2 tablespoons vegetable oil

1 quart chicken stock

Garnish and accompaniment:

2 cups julienned carrots, blanched

2 cups julienned leeks, blanched

1/2 cup water

1 tablespoon butter