Golden, crisp-skinned chicken thighs get seared until deep amber, then settle right on top of a bed of rice that's soaked up every bit of leek, fennel, and grated ginger flavor. The rice cooks low and slow in one pot, turning tender and savory as it absorbs the broth along with the natural juices from the chicken above it. Rounds of sweet carrot add color and a little bite, while a scatter of fresh parsley at the end keeps things bright. It's the kind of meal that looks impressive but only asks for one pot and a bit of patience while it simmers. This one holds up beautifully on a gluten free table, with nothing here that needs a second thought before you dig in.
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Pat the chicken thighs dry with paper towels and season all over with the salt.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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