Name: Braised Chicken with Asparagus, Peas, and Melted Leeks | Epicurious
Cook time: 20 minutes
Total time: 55 minutes
Yield: 4 servings
Ingredients: 2 medium leeks, white and light-green parts only, cut crosswise into 1/3-inch rounds; 1/4 cup olive oil, divided; 2 teaspoons kosher salt, divided; 1/4 teaspoon freshly ground black pepper, plus more; 2 teaspoons whole fennel seeds; 8 bone-in chicken thighs (about 4 pounds); 1/2 cup dry white wine; 1 1/2 cups low-sodium chicken broth; 3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias; 2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed; 1 tablespoon plus 1/2 teaspoon finely grated lemon zest, divided; 2 teaspoons fresh lemon juice; 3 tablespoons chopped dill

Braised chicken with leeks asparagus and peas covered in olive oil on a white plate next to table settings.

Photo by Chelsea Kyle, Prop and Food Styling by Ali Nardi

Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.