Roasted Leek & Fennel with Chicken

I started getting a veggie basket from a local farm, this week there was fennel, leeks and broccoli in it. I already had a couple boneless skin on chicken breast out, so I decided I wanted roasted vegi's plus I knew I did want the chicken crispy and tender. This is what I came up with it, is so yummy. Definitely restaurant worthy, your dinner guests will be wowed, while their palettes will be dancing with delight. The fennel and leeks make such a great contrast in flavors. The sauce was amazing had a peppery chicken and leek flavor mixed with the fennel. I couldn't get enough of the roasted vegi mix. You have got to make this one, YUMMY!
Preheat oven to 450. Clean the 6 leeks slice down the middle then cut into 1 inch cubes. Chop the fennel, cut broccoli into bite sized pieces. Heat up a skillet with 1 tsp of butter. Add the vegi's add salt & pepper. saute for about 6 minutes. Make a well in the middle of the pan and brown the chicken on both sides. Add 1 1/2 C of chicken broth and gently scrap up any bits on the bottom of the pan. Put pan in the oven for 20 minutes. When the chicken is done add 1/4 C of cream or milk to make a gravy to the juices and gently stir.
Use small boiling potatoes and remove the skin in strips. Boil till soft and drain, put the pan back on the burner for 30 seconds to remove any water. Add 1 tsp of butter and a small hand-full of chopped parsley, salt & pepper gently stir.