Lemon-Pepper Braised Chicken with Onions

Ingredients

- 4 chicken thighs, bone-in and skin-on
- 1 large onion, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- Zest of 1 lemon, peeled into strips
- 1 tablespoon whole peppercorns
- 2 cups chicken broth

Instructions

1. Prepare the Chicken:
- Pat the chicken thighs dry with paper towels. Season them with salt and ground black pepper on both sides.

2. Brown the Chicken:
- Heat a large skillet over medium-high heat. Place the chicken thighs skin-side down into the pan. Sear for 5-6 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 4 minutes. Remove the chicken from the skillet and set aside.

3. Sauté the Onions:
- In the same skillet, add the sliced onions, cooking them in the rendered chicken fat. Sauté for about 5 minutes until the onions are soft and translucent.

4. Build the Flavor Base:
- Add the bay leaf, lemon peel, and whole peppercorns to the onions. Stir them together, cooking for 1-2 minutes until fragrant.

5. Braise the Chicken:
- Return the chicken thighs to the skillet, placing them on top of the onion mixture. Pour in the chicken broth, ensuring the liquid covers about half of the chicken.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for approximately 30-35 minutes, or until the chicken is tender and fully cooked when pierced with a fork.

6. Finish and Serve:
- Remove the bay leaf and lemon peel from the skillet. Serve the chicken warm, with the onions and cooking liquid as a sauce over the top.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT45M
45 minutes

Total Time

- PT55M
55 minutes

Type of Dish

- Lunch

Keywords

Chicken, Braised, Lemon, Pepper, Onion, Easy Recipe, Lunch, Stove, Flavorful, Gourmet

Recipe Yield

- Feeds 4 adults

Calories

- 1200 Calories (entire recipe)

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