If you are lucky enough to get an early spring Vidalia onion complete with greens, that is what you are going to use for this dish. If the greens are not available, a small to medium Vidalia onion will do. This Vidalia onion lemon chicken recipe also uses spring market vegetable stock that hopefully, you will find in your freezer.
Many chicken and lemon recipes include zest or cooking with the rind in the pan. That is not done here to allow the flavor of the Vidalia onion to shine.
- 4 Boneless chicken thighs, (see note 1)
- flour, for coating chicken
- 1 Vidalia Onion including greens, (see note 2)
- olive oil
- 1 cup Market Vegetable Stock
- handful thyme, stems removed
- 1 lemon, (see note 3)
- Layout the chicken on a platter and salt. Allow at least 30 minutes for salt to absorb.
- Chop the whites of the onion fairly coarsely. Set to the side. Chop the greens into about ½ inch slices. Set to the side in another pile.
- Prepare lemon by cutting in two and remove as many visible seeds as possible. The lemon juice will be added a half at a time.
- Prepare a plate of flour to dredge the chicken.
- In a pan large enough to spread out the chicken heat the oil with medium heat. Grind pepper over the chicken. When oil is ready dredge the chicken through the flour, shake, off excess flour, and place top side down into the pan.
- Cook the chicken uncovered for approximately 3-5 minutes over medium heat until lightly browned. Turn the chicken and cook the other side for about 3 minutes. After turning chicken, add the onion whites to the bottom of the pan around the chicken. Allow the onions to lightly caramelize, stirring frequently.
- Add the vegetable stock and the thyme to the pan, it should come up to about ⅓ to ½ way up the sides of the chicken. Add half of the lemon juice. Scrape the bottom of the pan to have brown bits, the fond, dissolve into the stock. Bring to simmer, then reduce heat.
- Cover the pan. This will allow the chicken to steam and completely cook while thickening sauce. Allow to cook 5 to 10 minutes depending on thickness of the chicken. If using bone-in chicken at least 10 more minutes may be necessary. Additionally, extra stock may be needed. Chicken should be fully cooked.
- While chicken is finishing, heat an iron skillet or a non-stick skillet (only if made for high heat!). Add the onion greens and allow to brown, stirring and turning as required for even cooking. 30 seconds to a minute may be all that is needed. Lightly salt. (Note, this is done with no oil, so make sure your pan is fine for this. Iron skillets are wonderful for this.)
- When chicken is done, add the remaining lemon juice over the chicken. Spoon the thickened sauce and onions over the chicken to coat well. Serve and again spoon sauce and onions over chicken. Garnish the chicken with the browned greens.
Note 1: If using bone-in chicken thighs then allow initial searing to be about a minute longer on each side and final simmer to be at least 10 minutes longer. This depends on the thickness of the thighs.
Note 2: The onions greens are a wonderful addition to the dish, but they are hard to get. Often only available in early spring. If not available just the onion white will do. Use a small to medium onion or half of a large Vidalia.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g