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Meat
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours, 10 Minutes
Diets
When my sister-in-law told me about this chicken recipe that was the best she had ever had, I figured I’ll give it a go. And of course, she was true to her word. This recipe is not only the best, it’s superbly superior to all other chicken recipes I’ve ever had. Thanks, Chaya Malky!
2 large onions, sliced
1/4 cup oil, such as Gefen Cottonseed Oil
2 knobs celery root, peeled and cubed
5 to 6 whole cloves garlic
2 tablespoons Pereg Paprika
1 teaspoon salt
2 teaspoons Pereg Black Pepper
8 chicken bottoms
3 potatoes, cubed (optional)
Sauté onions with oil in a large pot or deep skillet until slightly browned. Add celery root and garlic and sauté for another five to 10 minutes.
Add paprika, salt, and black pepper. Mix, then add chicken, skin side up. Pour water over the chicken, making sure to cover the chicken well.
Cover and bring to a boil, then reduce heat and simmer for three hours, checking periodically and adding more water if necessary.
Add potatoes for the last 30 to 45 minutes, if using.
Photography by Chay Berger.
Tablescape by Miriam Solomon.
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we don’t use garlic can it be done without it?