Recipe by Miriam Fried

Pan-Seared Capons in Chicken Bisque

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Pan-Seared Capons in Chicken Bisque
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

3 Hours, 20 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar - Paleo

This may seem like a very basic recipe, but the chicken bisque has so much flavor that it gives it this soft and delicious taste.

Ingredients

Pan-Seared Capons in Chicken Bisque

  • 1 pack capons (boneless, skin-on chicken thighs)

  • 2 onions, sliced

  • Gefen Salt

Directions

1.

Sprinkle each capon with salt and pepper, pan sear in a little oil for two to three minutes each side.

2.

Layer onions in a pan. Place the capons on top (skin side up).

3.

Pour over chicken soup, almost to cover. Cover the pan tightly and bake on 350 degrees Fahrenheit for three hours.

About

This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Recipe tags

basic capons chicken chicken bisque chicken legs kosher for passover Miriam Fried pan-seared pargiyot Pesach
Pan-Seared Capons in Chicken Bisque

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