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Recipe by Faigy Grossman

Fantastic Glazed Pargiyot

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Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Soy - Gluten
30 Minutes
Diets

These pargiyot (deboned chicken bottoms) are infused with an amazing, addictive, and flavorful sauce that is out of this world! It doesn’t hurt that it’s a one-pan, quick-and-easy main dish too. Definitely sophisticated enough for a simchah or Yom Tov — just add the garnish to enhance the presentation.

Ingredients

Main ingredients

Directions

Prepare the Pargiyot

1.

In a large, non-stick frying pan, heat oil until hot. Add chicken bottoms and sear for a few minutes, until lightly browned.

2.

Turn the pieces over and brown on the other side for another couple of minutes.

3.

While the chicken is searing, combine the vinegar, soy sauce, maple syrup, and pepper in a small bowl; pour over browned chicken and bring to a boil.

4.

Reduce heat and simmer until chicken cooks through and sauce reduces and begins to thicken and turn syrupy, about seven–10 minutes, basting every few minutes.

5.

Remove from heat and sprinkle lightly with sea salt.

6.

Place in a serving dish and baste with any remaining sauce.

7.

Garnish with chopped parsley, if desired.

Credits

Styling and Photography by Chavi Feldman

Fantastic Glazed Pargiyot

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Grace Weissmann
Grace Weissmann
1 year ago

Can you reheat and serve for Shabbos lunch? Should you reheat or serve at room temperature?

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Debra Kershner
Debra Kershner
1 year ago
Chamy
Chamy
5 years ago

Sub for maple syrup? Can I sub the maple syrup for anything else?
Looks so good!

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Cnooymow{shman
Cnooymow{shman
Reply to  Chamy
5 years ago

Maybe try silan? Or perhaps honey?

Estie
Estie
2 years ago

This recipe is really yum. Even my picky eater, who before even looking at it said he doesn’t like it, ended up asking for seconds….and thirds