BRAISED CHICKEN WITH ASPARAGUS, PEAS, AND MELTED LEEKS
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Habullah Khoso
[email protected]I've made this dish several times now, and it's always a hit. It's a great way to use up leftover chicken, and the vegetables are always so fresh and flavorful.
Morieum Bin
[email protected]This dish is so easy to make, and it's always a crowd-pleaser.
Roshan Mandal
[email protected]I'm not a fan of asparagus, so I left it out. The dish was still very good.
Abdus Sobur
[email protected]This recipe is a keeper! I'll definitely be making it again.
Subash Poudel
[email protected]I made this dish for a potluck, and it was a huge hit! Everyone loved it.
Rafaella Rubio
[email protected]I'm allergic to peas, so I substituted them with green beans. It was still delicious!
Aesthetic Innovation
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Arian Ryhan
[email protected]I substituted chicken thighs for the chicken breasts, and it turned out great! The thighs were so tender and flavorful.
Annie Mbugua
[email protected]This recipe was a bit too bland for my taste. I think it could have used more seasoning.
katherine patton
[email protected]Meh.
Marry Liga
[email protected]I've made this dish several times now, and it's always a hit. It's a great way to use up leftover chicken, and the vegetables are always so fresh and flavorful.
Cj Smart
[email protected]Easy to follow recipe! I'm not a chef, but this dish came out great. Everyone loved it!
Taiwo Meshack
[email protected]This dish was a delight! The chicken was tender and juicy, and the asparagus, peas, and melted leeks were cooked to perfection. The flavors all came together beautifully, and the sauce was rich and creamy. I will definitely be making this again!