Braised Chicken with Asparagus, Peas, and Melted Leeks
Braised Chicken with Asparagus, Peas, and Melted Leeks is a flavorful Continental Global Delicacies dish prepared with quality ingredients. If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIf 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
