Nutty Rice
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Brothy Braised Chicken Thighs with Fennel and Pernod
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
- 1 3/4 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper
- 2 tablespoons grapeseed or canola oil
- 1 medium fennel bulb, thinly sliced crosswise (about 2 1/3 cups)
- 2 medium leeks, halved lengthwise and thinly sliced (light green and white parts only) (about 2 cups)
- 2 garlic cloves, thinly sliced
- 1/4 cup Pernod
- 1 1/2 to 2 cups chicken stock, plus more if needed
- 1 tablespoon roughly chopped fresh tarragon, for garnish
- 1 tablespoon roughly chopped fennel fronds, for garnish
- Lemon wedges and flaky sea salt, for serving (optional)
Instructions
Brothy Braised Chicken Thighs with Fennel and Pernod serves 4 original recipe by Food & Wine.
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