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Recipe by Michal Frischman

Easy Breezy Crispy Stovetop Chicken

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

I love to embrace how simply we eat on Pesach. This is the kind of chicken we have all year round, but stripped down — no soup mix, no flour, no extras. And you know what? It’s super delicious.

Ingredients

Chicken

  • 6 boneless, skin-on chicken thighs (capons)

  • 2 teaspoons salt, plus more for seasoning chicken

  • 1/2 teaspoon pepper, plus more for seasoning chicken

  • 1 tablespoon Gefen Walnut Oil

  • 1 shallot, diced


Wine Pairing

Château Les Riganes Cabernet Franc

Directions

1.

Clean chicken thighs and season with salt and pepper. Add oil to your largest skillet and place chicken, skin side down, in the cold skillet. Turn the heat to medium and cook, in batches if necessary, until the skin is golden brown, about 12 minutes. Once the skin is golden, transfer chicken to a plate and do the next batch.

2.

Once all the chicken is browned, add the shallot to the same pan and sauté. Season with two teaspoons salt and 1/2 teaspoon pepper, or to taste. Add chicken stock, lemon juice, and herbs. Simmer for 10 minutes.

3.

Add chicken back into the pan, skin side up, and simmer for another 10–15 minutes or until cooked through. Reheat over low heat, uncovered.

Notes:

I used dried chives but also recommend this with thyme, basil, oregano, parsley, or a mixture of all of these.

Credits

Styling and photography by Chay Berger. Food prep by Leah Hamoui.

Easy Breezy Crispy Stovetop Chicken

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Nechama
Nechama
1 month ago

do you mean pargiot but they don’t have a skin

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