Onion, Lemon and Gin Chicken

Doram Gaunt

The bonus to this simple dish is dipping fresh, sweet challah into its rich and tasty sauce.


1 chicken divided into pieces (or 1.5 kilograms of chicken legs and thighs )

1 tbsp. vegetable oil

1 onion, peeled and chopped

juice and grated peel of 1 lemon

1/2 cup gin

If you can get them: a tsp. of whole juniper berries (the spice that gives gin its flavor )


Heat the oil in a pot with a heavy bottom and brown the chicken pieces (7-8 minutes on each side ). Add the chopped onion and stir another 2 minutes. Add the lemon juice and grated peel.

If you are using juniper berries, crush them in a mortar and pestle or with a jar and add to the pot.

Cover and cook on a low fire until the chicken is soft (about 1/2 an hour ). If you think the dish is too dry, add not more than 2 or 3 tablespoons of water.

A few minutes before serving, add the gin. Season with pepper and salt.