Receta Braised Chicken with Asparagus, Peas and Melted Leeks

de Monte Mathews

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Ingredientes

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 shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1
tablespoon plus 1/2 teaspoon finely grated lemon zest, divided
2
teaspoons fresh lemon juice
3
tablespoons chopped dill
1. If
you see or feel dirt in the leeks, rinse well, separating layers, then pat dry;
otherwise, leave rounds intact.
2. 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.
3. 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.
4. 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.
5. 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;