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.
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Habullah Khoso
k_h@aol.comI'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
bin0@hotmail.comThis dish is so easy to make, and it's always a crowd-pleaser.
Roshan Mandal
roshanmandal9@hotmail.comI'm not a fan of asparagus, so I left it out. The dish was still very good.
Abdus Sobur
abdus_s31@gmail.comThis recipe is a keeper! I'll definitely be making it again.
Subash Poudel
poudel.s@gmail.comI made this dish for a potluck, and it was a huge hit! Everyone loved it.
Rafaella Rubio
r_r78@yahoo.comI'm allergic to peas, so I substituted them with green beans. It was still delicious!
Aesthetic Innovation
innovationaesthetic3@yahoo.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Arian Ryhan
a-ryhan@yahoo.comI substituted chicken thighs for the chicken breasts, and it turned out great! The thighs were so tender and flavorful.
Annie Mbugua
am96@hotmail.comThis recipe was a bit too bland for my taste. I think it could have used more seasoning.
katherine patton
patton_katherine@hotmail.frMeh.
Marry Liga
marry-l15@gmail.comI'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
smartcj@hotmail.co.ukEasy to follow recipe! I'm not a chef, but this dish came out great. Everyone loved it!
Taiwo Meshack
t.meshack@gmail.comThis 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!