Braised Chicken With Leeks, Peas, and Butter Beans

INGREDIENTS:

1. 2tablespoons olive oil
2. 8bone-in, skin-on chicken thighs
3. Kosher salt and black pepper
4. 3medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
5. 4cloves garlic, sliced
6. 1½cups low-sodium chicken broth
7. 3tablespoons sour cream
8. 115.5-ounce can butter beans, drained and rinsed
9. ½cup frozen peas, thawed
10. 2tablespoons lemon juice
11. 2tablespoons chopped dill, plus sprigs for serving

DIRECTIONS:

1. 1.Heat the oil in a Dutch oven or large, deep skillet over medium-high heat. 
Season the chicken with 1 teaspoon each 
salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes. Transfer to a plate.
2. 2.Add the leeks and garlic to the Dutch oven. Cook over medium heat, stirring often, until the leeks are just tender, 
6 to 8 minutes. Add the broth and sour cream and bring to a simmer. Add the chicken, skin-side up, and simmer over medium-low heat until an instant-read thermo­meter inserted into the thickest piece registers 165° F, 12 to 14 minutes.
3. 3.Stir the beans, peas, lemon juice, and chopped dill into the sauce and simmer until the beans are hot, 2 to 3 minutes. Serve topped with dill sprigs.