Senegalese Lemon Braised Chicken

Ingredients

• 8 pieces bone-in, skin-on chicken thighs
• 1.5 teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 5 whole large yellow onions
• 6 cloves garlic cloves
• 3 tablespoons Dijon mustard
• ½ cup fresh lemon juice
• 1 cup low-sodium chicken broth
• ¾ cup green olives with pits
• 4 sprigs fresh thyme sprigs
• 1 whole bay leaf

Instructions

1. 1

   Pat 8 bone-in, skin-on chicken thighs completely dry with paper towels — dry skin is essential for a proper golden sear. Season both sides evenly with 1.5 teaspoons of kosher salt and 0.75 teaspoon of freshly ground black pepper.

2. 2

   Slice 5 large yellow onions in half lengthwise, then thinly slice them into half-moons about 1/4 inch thick — you'll have a large pile of onions, and that's correct. Peel and finely mince 6 garlic cloves.

3. 3

   Set a 12-inch heavy-bottomed Dutch oven or large skillet over medium-high heat. Add 3 tablespoons of extra-virgin olive oil and let it heat for 1 minute until it shimmers. Working in two batches to avoid crowding, place 4 chicken thighs skin-side down in the hot oil. Sear without moving them for 4-5 minutes until the skin turns deep golden and crispy — you should hear a steady sizzle. Flip and sear the other side for 2-3 minutes until golden. Transfer to a plate and repeat with the remaining 4 thighs. Set all chicken aside.

4. 4

   Pour off all but 1 tablespoon of the fat from the pot. Add the sliced onions to the remaining fat and reduce the heat to medium. Cook, stirring frequently, for 10-12 minutes. The onions will release moisture, soften, and eventually begin to caramelize at the edges — you're looking for them to turn a light golden-brown color with some golden-brown bits stuck to the bottom of the pot. This slow caramelization builds the foundation of the sauce's deep flavor.

5. 5

   Add the minced garlic to the caramelized onions and stir constantly for 30 seconds until fragrant. Pour in 3 tablespoons of Dijon mustard and stir well to incorporate — the mustard will coat the onions. Pour in 0.5 cup of fresh lemon juice and scrape the bottom of the pot with a wooden spoon to dissolve any browned bits. Pour in 1 cup of low-sodium chicken broth, stirring to combine.

6. 6

   Nestle the seared chicken thighs skin-side up into the braising liquid. Scatter 0.75 cup of green olives with pits around the chicken. Add 4 fresh thyme sprigs and 1 bay leaf. Bring the liquid to a gentle simmer over medium heat, then reduce heat to medium-low and cover the pot with a lid. Braise for 20-25 minutes until the thighs are cooked through — the internal temperature at the thickest part (not touching bone) should read 165°F on an instant-read thermometer.

7. 7

   Remove the pot from heat and let rest, uncovered, for 2-3 minutes. The residual heat will continue to cook the chicken gently, and the sauce will thicken slightly as it cools. Taste the sauce and season with additional salt and pepper if needed — it should be bright from the lemon, savory from the mustard and caramelized onions, and balanced with the tender chicken.

8. 8

   Serve the chicken thighs directly from the pot or transfer to a deep serving platter, spooning the caramelized onions, olives, and pan sauce generously over the top. Discard the thyme sprigs and bay leaf. Serve hot alongside steamed white rice, couscous, or fresh bread to soak up the vibrant, tangy sauce.

Tools you’ll need

• 12-inch heavy-bottomed Dutch oven or large skillet with lid
• instant-read thermometer
• wooden spoon
• paper towels
• chef's knife
• cutting board

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