Braised Chicken with Asparagus, Peas, and Melted Leeks

Ingredients for Braised Chicken with Asparagus, Peas, and Melted Leeks

• 2 medium leeks, white and light-green parts only, cut crosswise into 1/3-inch rounds

• 60ml olive oil, divided

• 2 teaspoons kosher salt, divided

• 1/4 teaspoons freshly ground black pepper, plus more

• 2 teaspoons whole fennel seeds

• 8 bone-in chicken thighs (about 1.8kg )

• 120ml dry white wine

• 350ml low-sodium chicken broth

• 350g medium asparagus, trimmed, cut crosswise in half and on the bias

• 475ml shelled fresh peas (from about 900g pods) or frozen peas, thawed

• 1 tablespoon plus 1/2 teaspoons finely grated lemon zest, divided

• 2 teaspoons fresh lemon juice

• 3 tablespoons chopped dill

If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.

Heat 2 tablespoons oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 teaspoons salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16–18 minutes. Transfer leeks to a plate; reserve skillet.

Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper. Heat remaining 2 tablespoons oil in a 5–7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12–14 minutes. Transfer skin side up to a plate. Pour off and discard fat.

Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15–18 minutes.

Meanwhile, combine asparagus, peas, and 2 tablespoons water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 teaspoons lemon zest, remaining 1/4 teaspoons salt, and a pinch of pepper; stir gently to just combine.

Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 tablespoon lemon zest.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.