Chicken Yassa

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup Dijon mustard
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons white vinegar
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 2 bay leaves
• 1 cup chicken broth
• 1/4 cup chopped fresh parsley

Directions:

1. In a large bowl, combine the Dijon mustard, olive oil, lemon juice, white vinegar, black pepper, salt, and cayenne pepper. Add the chicken thighs and coat well. Marinate for at least 1 hour, preferably overnight.
2. In a large pot or Dutch oven, heat a little oil over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 10 minutes.
3. Add the minced garlic and cook for an additional 2 minutes until fragrant.
4. Remove the chicken from the marinade (reserve the marinade) and add it to the pot, browning it on all sides for about 5-7 minutes.
5. Pour in the reserved marinade and chicken broth, add the bay leaves, and bring to a simmer.
6. Cover the pot and reduce the heat to low. Let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender.
7. Remove the chicken from the pot and let it rest for a few minutes. Meanwhile, increase the heat to medium-high and reduce the sauce for about 5-10 minutes until slightly thickened.
8. Serve the chicken topped with the sauce and garnish with chopped parsley.