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 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)