3 tablespoon olive oil
2 large onions thinly sliced
3 garlic cloves minced
2 tablespoon Dijon mustard
1 cup chicken broth
¼ cup lemon juice
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon bouillon powder
½ teaspoon salt or to taste
Wash and pat dry the chicken, then cut the onions and mince the garlic. Place the chicken in a large bowl. Add the garlic, onions, lemon juice, mustard, and spices. Mix together and place in the fridge to marinate for 2 hours or overnight. Take the chicken out of the marinade and scrape off the marinade and onions, but don't toss it. Add some olive oil to a skillet or large dutch oven and place the chicken on it. Brown it for 4-5 minutes on both sides on medium-high heat. Take the chicken out, add the onions, and pour in the remaining marinade. Cook on low to medium-low heat for about 5 minutes till it is caramelized. Add the browned chicken pieces to the sweet caramelized onions. Add the chicken broth to the hot pan, and cook for 15-20 minutes, till the chicken is fully cooked. Taste for salt and adjust if needed.