INGREDIENTS
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Kosher salt, freshly ground pepper
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6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry
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3 tablespoons unsalted butter, divided
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1 fennel bulb, chopped, plus fronds, chopped
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1 leek, white and pale green parts only, chopped
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8 ounces orzo
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1/3 cup dry white wine
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2 1/2 cups low-sodium chicken broth, divided
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1 tablespoon fresh lemon juice
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1 teaspoon finely grated lemon zest