Union Square Cafe Cookbook

Serves 4

1 - 3 1/2 pound chicken, cut into 10 pieces
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
flour for dredging
2 tablespoons olive oil
3 cups thinly sliced onions
1 1/2 tablespoons thinly sliced garlic
8 fresh thyme sprigs
1 1/2 cups chicken stock
2 Lemons

One hour before cooking, season the chicken pieces with half the salt and pepper.

Preheat the oven to 400 degrees F.

Dredge the chicken in flour.

In a 10-inch ovenproof skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium heat. Sautee the chicken pieces to a rich golden brown. Transfer to a plate and reserve.

Discard the fat from the skillet and add the remaining olive oil. Add the onions and garlic and cook over moderate heat for 25 minutes, stirring occasionally, until very soft and lightly browned. Season with the remaining salt and pepper. Remove from the heat.

Spread the thyme sprigs over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet. Add the chicken stock.

Cut 1 lemon into 10 slices, removing the seeds, and place 1 slice atop each piece of chicken. Squeeze the other lemon into a strainer over the chicken. Return the skillet to the heat and bring the stock to a simmer. Cover and place i the oven.

Baste the chicken every 15 minutes, cooking uncovered for 1 hour. When done, the chicken and lemon slices will be nicely browned. Let rest 5 minutes, transfer to a deep-welled platter and serve.