Brothy Braised Chicken Thighs with Fennel and Pernod Recipe

Name: Brothy Braised Chicken Thighs with Fennel and Pernod Recipe
Prep time: 15 min
Total time: 30 min
Yield: 0
Cuisine: not set
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 g; 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)

Category: not set

Cuisine: not set

Ready in 1h

by FoodandWineRecipes

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 g

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)

Directions

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