Pan-Roasted Chicken Thighs with Spring Vegetables | PrimalGourmet

Ingredients

• 1.5 cups shelled (fresh peas)
• 1 pound asparagus (sliced into 1” pieces on a bias)
• Kosher salt
• 6 bone-in and skin-on chicken thighs
• 2 teaspoons paprika
• ¼ teaspoon freshly-cracked black pepper (plus more to taste)
• 1 tablespoon avocado oil
• 1 large leek (white and light green parts only, peeled, washed and thinly sliced)
• 2 cloves garlic (finely chopped)
• 1.5 cups chicken bone broth
• Zest and juice of 1 lemon
• 1.5 teaspoons Dijon mustard
• 2 tablespoons grass-fed butter (substitute ghee)
• ¼ cup finely chopped fresh chives
• ¼ cup loosely packed fresh dill (roughly torn)