Pan-Roasted Chicken Thighs with Spring Vegetables (Edit recipe)

Ingredients

• 1.5 cups Peas, Green, fresh, shelled
• 1 lb Asparagus, sliced into 1” pieces on a bias
•  Kosher Salt
• 6 Chicken Thigh, Bone In and Skin On - US Wellness Meats, bone-in
• 2 tsp Paprika
• .25 tsp Black Pepper, freshly-cracked plus more to taste
• 1 Tbsp Avocado Oil
• 1 Leek, white and light green parts only, peeled, washed and thinly sliced
• 2 cloves Garlic, finely chopped
• 1.5 cups Chicken Bone Broth
• 1 Lemon, zested and juiced
• 1.5 tsp Dijon Mustard
• 2 Tbsp Ghee, substitute grass-fed butter
• .25 cup Chives, finely chopped
• .25 cup Dill, Fresh, loosely packed, roughly torn