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Braised Chicken with Asparagus, Peas, and Melted Leeks
Ingredients
  • 2 medium leeks, white and light-green parts only, cut crosswise into ⅓-inch rounds
  • ¼ cup olive oil, divided
  • 2 teaspoons kosher salt, divided
  • ¼ teaspoon freshly ground black pepper, plus more
  • 2 teaspoons whole fennel seeds
  • 8 bone-in chicken thighs (about 4 pounds)
  • ½ cup dry white wine
  • 1 ½ cups low-sodium chicken broth
  • ¾ 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 ½ teaspoon finely grated lemon zest, divided
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons chopped dill
Steps
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