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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.
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
3/4 cup chicken stock, such as Manischewitz KLP Chicken Broth
juice of 1 lemon (or about 3 tablespoons Gefen Lemon Juice)
1 tablespoon dried herbs of choice (optional; see note)
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.
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.
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.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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do you mean pargiot but they don’t have a skin