Braised Chicken with Asparagus
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 Snow Peas Fresh Or Frozen Peas, Thawed
1 Tablespoon Plus 1/2 Teaspoon 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 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. 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 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. 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 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. 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 Tbsp. lemon zest.