Easy Breezy Crispy Stovetop Chicken

Michal Frischman Michal Frischman
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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.

1h 6
Easy Gluten Free No Refined Sugar Low Carb Passover Meat

Contains: Tree nuts

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.

Credits

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

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

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1 Comment

Nechama •

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