Braised Chicken with Asparagus, Peas, and Melted Leeks

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This is the perfect braised chicken dinner:

1/4 cup olive oil, divided2 teaspoons whole fennel seeds3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias1 tablespoon plus 1/2 teaspoon finely grated lemon zest, dividedIf you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.

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.

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