Sometimes we forget how delicious a simple cut of chicken can be. Prepared with some of spring’s best veggies, this dish is a great option for a weeknight dinner, but is elegant enough to serve when entertaining as well!
- Preheat oven to 375 degrees.
- On a clean cutting board, cut the white and light green parts of the leeks into 1/3” pieces. Separate the rings in your fingers and drop into a bowl of cold water. Rinse carefully to remove any dirt and sand, then dry on paper towels.
- Heat 2 T. olive oil in a cast iron skillet over medium high heat. Add the leeks and season with salt and pepper. Reduce heat to low and cook, stirring occasionally, until leeks are golden brown. Remove from the skillet and set aside.
- Pat chicken thighs dry and season with salt and pepper. Heat remaining 2 T. olive oil in the skillet over medium high heat and cook thighs, skin side down, until well browned, about 8-10 minutes. Transfer with the skin side up to a plate.
- Add the wine, chicken broth and garlic to the skillet and bring to a simmer, scraping up all the delicious bits from the bottom of the pot. Simmer 2 minutes. Add the asparagus and thyme, cook another minute, then turn off the heat.
- Place the cooked leeks in the skillet and stir gently to combine with the wine and asparagus mixture. Add the lemon zest and lemon juice, then place the chicken, skin side up, on top of the veggies. Lay a thin slice of lemon over each piece of chicken.
- Cover and place skillet in the oven. Roast for 15-18 minutes until the chicken is cooked through
- To serve, place 2 chicken thighs on a plate, then ladle a generous spoonful of the leek and asparagus mixture over the chicken. Garnish with a slice of lemon and serve with French bread and fresh spring carrots, al dente.