1/4 cup of oil
salt and pepper
2 tsp fennel seeds
4 bone in chicken thighs, with skin
1/2 cup white wine
1 1/2 cups low sodium broth
1/2 pound asparagus
1 cup frozen peas, thawed
1/2 tbsp zest, plus additional for garnish
1 tsp lemon juice
1 1/2 tbsp dill
Cut off dark green leaves off leek and rinse thoroughly. Make sure to separate leaves to rinse in between. Cut the light green and white parts into slices.
Heat up a skillet on medium low with olive oil and add leek in a layer. Season with salt and pepper to taste. Cook for about 15-20 minutes, or until the leeks start to turn golden. Take care not to burn them. Transfer to a plate when done.
Prepare the chicken by drying with a paper towel and season with crushed fennel, salt, and pepper. Heat up about 2 tbsp of oil in a large rimmed pan or pot and cook the chicken skin side down, until browned, about 12-15 minutes. Discard most of the fat.
Add wine to the pan and simmer for about 1 minute. Add the chicken broth, then re-add the chicken, skin side up. Cook on medium low and cover, for about 15-20 minutes or until fully cooked, 165F. Remove the chicken thighs, then add the dill and lemon juice and cook until heated.
Trim the asparagus by snapping off the harder ends and slicing them long ways. Thaw the peas in water. Add the vegetables to a separate heated pan and add about 2 tbsp of chicken broth. Cook covered for about 5 minutes. Add the lemon zest and season with salt and pepper.
Split the leeks into the bottom of two bowls, top with chicken and vegetables and broth. Sprinkle extra zest and salt and pepper to taste.