Braised Chicken with Spring Vegetables

Steps

1. Remove dark green parts from leeks. Chop light green and white parts. Add chopped leeks to a large bowl of water and let sit 5 minutes to remove grit. Transfer leeks to a colander. Rinse and drain well.
2. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium-high. Add chicken to pot skin-side down and cook undisturbed until golden, 6–7 minutes. Flip and sear another 4–5 minutes. Transfer chicken to a plate.
3. Reduce heat to medium. Add remaining 1 tablespoon oil to pot. Add leeks and season with salt and pepper. Cook until leeks are softened, stirring occasionally, 5–6 minutes. Stir in mustard, then broth. Bring to a simmer. Return chicken and any juices to pot. Cover and cook until chicken is cooked through, 25–30 minutes.
4. Meanwhile, trim asparagus and cut into 1-inch pieces. Add peas and asparagus to pot. Season with salt and pepper. Cover and cook until asparagus is just tender, 4–5 minutes. Add lemon juice and dill. Serve chicken and vegetables with bread or over polenta, if desired.