Chicken Thighs with Rice Fennel and Grapes
Ingredients
- 8 medium skin-on, bone-in chicken thighs (about 3 pounds)
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 red onion
- 1 bulb fennel, with fronds
- 2 cloves garlic
- 1 small sprig rosemary
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 bay leaf, preferably fresh
- 1 1/2 cups seedless red grapes
- 1/2 cup chopped fresh parsley
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