Prop Styling and Photography Chay Berger, Miriam (Pascal) Cohen
Food Prep Leah Hamaoui

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.

SERVES 6

• 6 boneless, skin-on chicken thighs (capons)
• 2 tsp salt, plus more for seasoning chicken
• ½ tsp pepper, plus more for seasoning chicken
• 1 Tbsp Gefen Walnut Oil
• 1 shallot, diced
• ¾ cup chicken stock
• juice of 1 lemon
• 1 Tbsp 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 2 tsp salt and 1/2 tsp 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.

(Originally featured in Family Table, Issue 888)