Braised Lemon Pepper Chicken Legs

Braised Lemon Pepper Chicken Legs

This bright and brothy braise makes a big impact with only a handful of pantry staples thanks to a trick borrowed from Bangladeshi cooking, where chicken is gently simmered in blended onion and garlic. The allium purée caramelizes lightly, adds body to the sauce and offers a delicate aroma which grounds the perky lemon and cracked pepper seasoning. Round out the meal with a crusty baguette and simple leafy salad.

Yield: 4 servings

1 small yellow onion

4 garlic cloves

2 medium lemons, scrubbed

1 tablespoon whole black peppercorns

Olive oil, for drizzling

4 bone-in, skin-on chicken legs (about 3 pounds)

Salt and black pepper

½ teaspoon ground turmeric

Large handful of parsley leaves with tender stems

Heat the oven to 350 degrees. Roughly chop the onion and garlic, add to a blender with just enough water to cover, then blitz until you have a smooth purée.

Thinly slice one lemon and remove any seeds. Use a mortar and pestle or the side of your knife to barely crack the peppercorns. Add enough oil to lightly coat the bottom of a large, high-sided skillet.

Pat the chicken legs dry with a paper towel. Generously season the skin side of the chicken evenly with salt and freshly ground black pepper, then sprinkle with ¼ teaspoon turmeric. Arrange the chicken pieces in the cold pan, skin side down, then season the other side with salt, pepper and the remaining ¼ teaspoon turmeric. Place over medium heat and cook, undisturbed, until the legs readily release from the skillet and are lightly browned, 8 to 10 minutes. Flip the pieces and brown the other side, 6 to 8 minutes. Transfer to a plate.

Arrange the lemon slices in one layer in the skillet and cook until lightly browned on one side, about 2 minutes. Transfer to the plate with the chicken.

Add the cracked peppercorns to the skillet and cook, stirring constantly, until aromatic, about 30 seconds. Add the onion puree and a big pinch of salt, then scrape up any browned bits stuck to the bottom of the pan. (Set the unwashed blender carafe aside.)

Return the lemon and chicken, skin-side-up, to the skillet, including any juices that have collected onto the plate. Rinse the blender carafe with water, then add enough of that water to the pan so the liquid comes halfway up the legs. Bring to a simmer and transfer to the oven to cook until tender, about 30 minutes. Taste and add more salt if needed.

Use a fine grater to zest the remaining lemon over the chicken. Top with parsley, then cut the lemon in half and squeeze over the juice and serve.