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)

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