2 1/4 cups low-sodium chicken broth 1 cup whole farro 1 pound halved or quartered if large (i used portabello) 2 leeks, white and light green parts only, halved and sliced 1 bay leaf pinch ground nutmeg kosher salt and black pepper 4 small boneless, skinless chicken thighs (about 1 pound) 1 3-inch piece parmesan rind