Spring Chicken and Rice Stovetop Casserole / Jill Silverman Hough

Ingredients

• 4 bone-in, skin-on chicken thighs (1 3/4 to 2 1/4 pounds)
• 2 1/2 teaspoons coarse kosher salt, divided, or more to taste
• 1 teaspoon freshly ground black pepper, divided, or more to taste
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, pressed through a garlic press or minced
• 1 1/4 cups reduced-sodium chicken broth
• 1/3 cup Chardonnay, or other dry white wine
• 2 carrots, cut into 1/2-inch dice
• 2 leeks, white and light green parts only, cut into 1/2-inch slices
• 1 1/2 cups fresh or frozen peas (no need to thaw if frozen)
• 1 cup uncooked white and wild rice blend (see below)
• 2 tablespoons chopped fresh marjoram, plus more for garnish