Ingredients
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3 large leeks
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1 1/2 lbs boneless, skinless chicken thighs
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3 tbsp olive oil, divided
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2 tsp Dijon mustard
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1 1/2 cups low-sodium chicken broth
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1 bunch asparagus
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1 cup frozen peas
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1/2 lemon, juiced
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2 tbsp chopped dill
To Serve:
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Crusty bread
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Creamy instant polenta
Steps
1
Trim the dark-green parts from the leeks. Chop the light-green and white parts. Add chopped leeks to a large bowl of water and let sit 5 min. to remove grit. Using a slotted spoon, transfer leeks to a colander. Rinse and drain well.
2
Pat the chicken dry with paper towels. Season with salt and pepper. In a large Dutch oven, heat 2 tbsp oil on medium-high. Add chicken to pot and cook 2–3 min. per side, until golden. Transfer seared chicken to a plate.
3
Reduce heat to medium. Add remaining 1 tbsp oil to pot. Add leeks and season with salt and pepper. Cook 5–6 min., until leeks are softened, stirring occasionally. Stir in the mustard, then the broth. Bring to a simmer. Return chicken and any juices to pot. Cover and cook 8–10 min., until chicken is cooked through.
4
Meanwhile, trim the asparagus and cut into 1-inch pieces. Add the peas and asparagus to pot. Cover and cook 4–5 min., until asparagus is tender. Add the lemon juice and dill. Serve chicken and vegetables with the bread or over the polenta.
