Description

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground pepper
• 1/4 cup sundried-tomato pesto
• 2 tablespoons extra-virgin olive oil
• 2 leeks, white and light-green parts only, thinly sliced and thoroughly washed
• 2 cans (each 15 ounces) chickpeas, rinsed and drained
• 1 head fennel, thinly sliced, fronds reserved

• Step 1

  Season chicken with salt and pepper; toss with 2 tablespoons pesto. Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add chicken in a single layer, skin-sides down; cook 2 minutes. Reduce heat to medium. Top with a parchment round, then a skillet weighted with canned goods; press down firmly. Cook 5 minutes. Flip chicken; return parchment and weighted skillet to top. Cook until a thermometer inserted in thickest parts of chicken reads 165 degrees, 6 to 7 minutes. Transfer to a plate; cover.

• Step 2

  Transfer all but 2 tablespoons pan juices to a bowl. Add leeks to skillet over medium heat, season with salt, and cook until tender, 6 to 7 minutes. Stir in remaining 2 tablespoons pesto; cook 1 minute. Add chickpeas, 1 cup water, and reserved pan juices. Cook until slightly reduced, 6 to 8 minutes. Toss fennel with remaining 1 tablespoon oil; season with salt and pepper. Serve with chicken and chickpeas, garnished with fennel fronds.