1. Place a rack in center of oven and heat to 425 degrees. Trim roots and dark green leaves from leek. Quarter leek lengthwise, slice crosswise into 1/4" pieces, and transfer to a large bowl filled with cold water. Using fingers, swish leeks to remove dirt, then place in a colander to drain; set aside.

2. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken to skillet, skin side down, and cook until browned, 5 to 7 minutes. Flip and cook 5 more minutes; transfer to a plate.

3. Add chopped fennel, leek, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Stir in vermouth and cook until liquid is almost evaporated, about 1 minute.

4. Add broth, orzo, and Neufchatel and bring to a simmer, stirring until Neufchatel is incorporated. Top with lemon rounds and scatter asparagus on top. Nestle chicken into skillet, skin side up.

5. Transfer skillet to oven and bake until orzo is tender and thickest part of thighs registers 165 degrees, 20 to 25 minutes. Let sit 5 to 10 minutes, sprinkle evenly with tarragon and fennel fronds, and serve.

Source: Hannaford fresh Magazine, March - April 2019