Name: Chicken and Rice With Leeks and Salsa Verde
Yield: 4 Servings
Ingredients: 1½ lb. skinless, boneless chicken thighs (4–8 depending on size); Kosher salt, freshly ground pepper; 3 Tbsp. unsalted butter, divided; 2 large or 3 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced; Zest and juice of 1 lemon, divided; 1½ cups long-grain white rice, rinsed until water runs clear; 2¾ cups low-sodium chicken broth; 1 oil-packed anchovy fillet; 2 garlic cloves; 1 Tbsp. drained capers; Crushed red pepper flakes; 1 cup tender herb leaves (such as parsley, cilantro, and/or mint); 4–5 Tbsp. extra-virgin olive oil

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Photo by Laura Murray, food styling by Susie THEODOROU

“After a draining day juggling work, homeschooling, and urging children to stop using their masks as slingshots, the ideal food for me isn’t perfectly prepared food that’s been tweezered into position, but a meal that’s simply comforting,” writes the Smitten Kitchen’s Deb Perelman. Right now, it’s this deeply cozy pot of tender chicken thighs, jammy leeks, and broth-soaked rice.

Recipe notes