Brothy Braised Chicken Thighs with Fennel and Pernod

Get the satisfaction of a slow-cooked spring meal that comes together in about 45 minutes.

197 Calories

14g Carbohydrates

8g Protein

793mg Potassium

10g Fiber

15g Sugar

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 cloves garlic, 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)