Lemon and Mustard Chicken

Ingredients

• 1 kg Chicken thighs (with bone, boneless possible)
• 4 pièces Onions (finely sliced)
• 3 pièces Lemons (zest and juice)
• 3 gousses Garlic cloves (crushed)
• 6 cuillères à soupe Sunflower oil (for cooking)
• 1 cuillère à café Black pepper (ground)
• 2 cuillères à soupe Fresh parsley (chopped)
• 1 cube Chicken broth cube (deglazes and adds flavor)
• 20 cl Water (cold water)
• 3 cuillères à soupe Dijon mustard (preferably strong)
• 1 cuillère à soupe White sugar (balances acidity)

Instructions

1. Prepare the Marinade

   Grate the zest of one lemon, squeeze the juice of the three lemons, then mix the juice, zest, mustard, sugar, pepper, crushed garlic and chopped parsley in a large bowl. Add the sunflower oil and emulsify well.

   Time: PT10M

2. Marinate the Chicken

   Place the chicken thighs in the marinade, turn to coat completely, then cover and let rest 15 minutes at room temperature or 1 h in the refrigerator if time allows.

   Time: PT15M

3. Brown the Thighs

   Heat the pan over medium‑high heat (≈180°C). Add a drizzle of oil and place the thighs skin‑side down. Brown for 5 minutes on each side until well colored.

   Time: PT10M

   Temperature: 180°C

4. Sauté the Onions

   Remove the thighs and set aside. In the same pan, add the sliced onions and sweat them for 5 minutes until translucent.

   Time: PT5M

   Temperature: 180°C

5. Prepare the Broth

   Pour the remaining lemon‑mustard sauce, add the crumbled broth cube and water. Bring to a boil, stirring to dissolve the cube.

   Time: PT5M

   Temperature: 180°C

6. Simmer the Chicken

   Return the thighs to the pan, cover and simmer over low heat (≈150°C) for 30 minutes, or until the meat easily separates from the bone and reaches 75°C internal temperature.

   Time: PT30M

   Temperature: 150°C

7. Finishing and Serving

   Sprinkle additional fresh parsley, adjust salt if needed, then serve hot with a side of vegetables or quinoa.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

10 g

Fat

30 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken thighs: chicken drumsticks, turkey thighs
• Instead of Onions: shallots
• Instead of Lemons: lime
• Instead of Garlic cloves: garlic powder
• Instead of Sunflower oil: olive oil
• Instead of Black pepper: white pepper
• Instead of Fresh parsley: cilantro
• Instead of Chicken broth cube: homemade broth
• Instead of Water: broth
• Instead of Dijon mustard: whole grain mustard
• Instead of White sugar: cane sugar, honey

Equipment Needed

• Large bowl
• Chef's knife
• Cutting board
• Measuring spoon (spoons)
• Heavy‑bottomed skillet or Dutch oven
• Wooden spoon or spatula
• Kitchen tongs
• Fine grater (optional)
• Serving plate

Critical Steps — Do Not Skip

• Marinate the chicken so it absorbs the flavors.
• Brown the thighs to achieve a crispy skin.
• Simmer long enough for the chicken to become tender and fully cooked.

Chef Tips from the Video

• Use organic lemons to avoid bitterness from the peel.
• Brown the chicken skin over medium‑high heat before reducing the heat for the final cooking.
• Save the remaining lemon juice to baste the chicken before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days in the fridge.

Freezer: Can be frozen up to 2 months, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before for an even stronger flavor.
• The dish reheats very well in the microwave or in a pan.