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Low Residue diets limit fibrous vegetables like leeks, but only the more tender white and light green parts are used and the amount per serving is modest, so it is likely Low Residue. If you prefer to always avoid leek, please tap it and change its rating to Red.

Low Residue diets limit fibrous vegetables like fennel bulb, but only a modest amount goes into each serving, so it is likely Low Residue. If you prefer to always avoid fennel bulb, please tap it and change its rating to Red.

Low residue diets limit seeds and coarse spices. Only a trace of fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.




Low Residue diets limit fibrous vegetables, but the carrot here is peeled and cooked until soft, and the amount per serving stays moderate, so it is likely Low Residue. If you prefer to always avoid carrot, please tap it and change its rating to Red.

Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
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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