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 (or another anise-flavored liqueur like Ricard or Pastis)

• 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)

🔄 Optional infusion:Use 1 tablespoon cannabis-infused butter or oil in place of 1 tablespoon regular oil when browning vegetables. Make your own using ECRU Decarboxylator – just decarb your herb, add oil or butter, and infuse with the push of a button.

Directions

Step 1: Season and Brown the Chicken

1. Pat chicken thighs dry and season with 1 1/4 teaspoons kosher salt and 1/4 teaspoon pepper.

2. In a large, heavy-bottomed skillet (or Dutch oven), heat 2 tablespoons oil over medium-high.

3. Place chicken thighs skin-side down and cook undisturbed until golden brown, 4–5 minutes.

4. Flip and cook the other side for another 4–5 minutes. Transfer to a plate and set aside.

Step 2: Sauté the Vegetables

1. Pour off all but 2 tablespoons of the rendered fat.

2. Lower the heat to medium-low and add sliced fennel and leeks.

3. Cook, stirring occasionally, until just softened — about 2–3 minutes.

4. Stir in garlic and cook for 1 more minute.

5. Add Pernod and scrape up any browned bits at the bottom. Let it reduce for 1 minute until nearly absorbed.

6. Season the vegetables with the remaining 1/2 teaspoon of salt.

Step 3: Braise the Chicken

1. Return the chicken thighs (with juices) to the pan.

2. Pour in enough chicken stock to come about halfway up the sides of the thighs.

3. Bring to a gentle simmer, then partially cover with a lid.

4. Let it braise for 25–30 minutes, or until the chicken is tender and cooked through.

Step 4: Garnish and Serve

1. Spoon the broth and vegetables into shallow bowls or a platter.

2. Nestle chicken thighs on top.

3. Garnish with fresh tarragon and fennel fronds.

4. Add lemon wedges and a sprinkling of flaky salt, if desired.

5. Serve with crusty bread to sop up the flavorful broth.

Infusion Notes

Want to infuse this dish with cannabis for an elevated experience? This recipe is perfect for that.

How to Infuse Using the ECRU Decarboxylator:

• Step 1: Add up to 2 oz (56g) of dried herb to the small ECRU canister.

• Step 2: Set to THC decarb (30 minutes) or CBD decarb (1 hour) mode.

• Step 3: Add butter, coconut oil, or cooking oil and run the 4-hour infusion cycle.

• Step 4: Replace 1 tbsp of your cooking fat in this recipe with infused oil/butter.

Avoid infusing with alcohol like Pernod—its low boiling point makes it unsafe in heated infusion tools.

Wine Pairing

This dish’s fennel and Pernod give it a gentle herbal aroma that pairs beautifully with a white wine that's crisp yet full-bodied. Colu Henry recommends a Fiano from Campania, specifically Cantina di Lisandro Alabranno:

Other great wine options:

• White Rhône blends (Marsanne/Roussanne)

• Dry Alsatian Riesling

• Vermentino