These crispy garlic pargiot are soft, juicy, and filled with flavor. You can make them for a simple weeknight dinner or serve them with some nice side dishes for Shabbos.
What are pargiot?
Pargiot is Hebrew for young chicken and is another word for boneless, skinless chicken thighs. The name pargiot is used because chicken thighs become really soft as they cook, resembling a “young chicken”, or “baby chicken.”
Pargiot can be found in the poultry department of most Jewish groceries stores.
Ingredients for crispy garlic pargiot:
- Pargiot
- Olive Oil
- Garlic Cloves
- White Wine
- Vegetable Broth
- Salt & Pepper
How to make crispy garlic pargiot:
- Season the chicken.
- Marinate it in wine, broth, and garlic.
- Sear the chicken.
- Cook it on a low flame until it’s soft.
what kind of pan to use for stovetop pargiot:
A good stainless steel pan is the best option for crispy garlic pargiot. It’ll provide a crispy exterior while leaving it juicy on the inside. Another reason it’s great is that it can be transferred to the oven at any point.
We use this pan for the chicken and it’s incredible. Although it’s pricey it’ll last forever and has a few excellent features like a stainless steel cover and a stainless steel handle. If you’re in the market for a good pan be sure to check it out.
how To make pargiot in the oven:
You can of course make these in the oven. Just add all the ingredients to a baking dish, cover, and bake at 350 degrees for around 40 minutes.
Check on the texture. If you want the chicken to be even softer, lower the oven to 300 degrees and continue baking it for around 20 minutes.
what to serve pargiot with:
During the week you can try our roasted sweet potatoes and healthy baked vegetables. For Shabbos, you can serve it with our vegetable kugel, yellow rice, and apple pear crisp.
Leftover options:
If you have leftover pargiot you can do a few things with them.
- Add them to a salad.
- Add them to a wrap with some vegetables.
- Add them to fried rice.
Crispy Garlic Pargiot
Ingredients
- 6 pieces pargiot (skinless boneless chicken thighs)
- 2 tablespoons olive oil
- 2 cloves of garlic
- 1/4 cup vegetable broth
- 2 tablespoons white wine
- Salt and pepper
Instructions
- Season pargiot with salt & pepper.
- Heat olive oil in a stainless steel skillet and add the pargiot.
- Cook until the bottom has browned and turned crispy, around five minutes.
- Turn over the pargiot using a pair of tongs and fry for another five minutes.
- Add the minced garlic, broth, and wine to the pot and mix well.
- Bring to a boil and then lower the heat.
- Cover and cook for around 30 minutes or until the chicken has softened.