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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.
2 tablespoons oil, for frying
4–5 deboned chicken bottoms
3 tablespoons Tonnelli Apple Cider Vinegar
3 tablespoons Glicks Soy Sauce
3 tablespoons pure maple syrup
1/2 teaspoon pepper
Tuscanini Sea Salt, to taste
chopped fresh parsley (optional)
In a large, non-stick frying pan, heat oil until hot. Add chicken bottoms and sear for a few minutes, until lightly browned.
Turn the pieces over and brown on the other side for another couple of minutes.
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.
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.
Remove from heat and sprinkle lightly with sea salt.
Place in a serving dish and baste with any remaining sauce.
Garnish with chopped parsley, if desired.
Styling and Photography by Chavi Feldman
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Can you reheat and serve for Shabbos lunch? Should you reheat or serve at room temperature?
Sub for maple syrup? Can I sub the maple syrup for anything else?
Looks so good!
Maybe try silan? Or perhaps honey?
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