Butter-Braised Chicken with Spring Veggies

 

2 tsp. olive oil

2 T. unsalted butter

2 lb. chicken (pieces or half a chicken)

salt and black pepper

3 medium leeks, white and light green parts halved lengthwise and cut into 1-inch pieces

4 cloves garlic, sliced

8 radishes, quartered

1½ C. low-sodium chicken broth

5 stalks asparagus, chopped large

2 T. lemon juice

1 T. minced fresh rosemary

2 tsp. minced fresh thyme

 

Heat the oil in a Dutch oven over medium-high heat and swirl to coat. Season the chicken with 1 tsp. each salt and pepper. Lower the heat to medium, add butter and stir to melt. Cook chicken skin-side down, until golden brown, 8–10 minutes. Transfer to a plate. Add the leeks, garlic, and radishes to the Dutch oven. Cook over medium heat, stirring often, until the leeks and radishes are just tender, 6–8 minutes. Add the broth and bring to a simmer. Nestle the chicken in the veggies, skin-side up; cover and simmer over medium-low heat for 5 minutes. Toss asparagus on top, cover, and cook another 5–7 minutes until an instant-read thermometer inserted into the thickest piece of chicken registers 165°. Stir the lemon juice and herbs into the sauce and serve.