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.

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