Poulet au Citron Confit (Chicken Thighs with Preserved Lemon and Olives)

Poulet au citron confit is a fragrant chicken braise centred on the salty brightness of preserved lemon and the savoury depth of green olives. Bone-in, skin-on thighs suit this style of cooking well: the skin browns for flavour, while the meat stays tender as it gently simmers in wine, stock, onion and garlic. The sauce is light rather than creamy, with enough acidity and briny richness to make it feel lively without being heavy. Finished with fresh parsley, it is the kind of one-pan dinner that works neatly with couscous or new potatoes to catch the juices.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style French-style braise
Cooking style One-pot cooking • Meal prep friendly • Freezer-friendly
Time commitment Under 1 hour

Why this recipe works

  • Layered savoury flavour: Browning the chicken first leaves caramelised bits in the pan, which are lifted into the wine and stock to build a deeper sauce.
  • Bright but balanced: Preserved lemon adds citrus sharpness and salt, while olives bring briny depth against the richness of the chicken thighs.
  • Efficient one-pan cooking: The chicken, aromatics and sauce cook in the same casserole, keeping the method compact while preserving all the pan flavour.

Get the most out of this recipe

Ingredient notes

  • Use the preserved lemon peel: Rinse the preserved lemon, discard the flesh and slice the peel thinly; the peel gives the clean citrus aroma without making the sauce overly briny.
  • Check the salt at the end: Preserved lemons and olives vary in saltiness, so taste the finished sauce before adding any extra seasoning.

Common mistakes

  • Avoid a hard boil: Once the stock is added, keep the liquid at a gentle simmer so the chicken stays tender and the sauce remains clear.
  • Watch the browned bits: The base of the pan should be golden, not scorched; reduce the heat before cooking the onion if the pan is getting too dark.

Make-ahead tips

  • Make ahead: This braise can be cooked ahead, cooled and refrigerated, then reheated gently on the hob before serving.
  • Freezes well: Freeze in portions with plenty of sauce around the chicken, then defrost overnight in the fridge before reheating.
  • Reheat gently: Warm over low heat with a splash of water if needed, avoiding a hard boil so the chicken does not toughen.

Serving ideas

  • Serve with couscous: Couscous works well because it absorbs the lemony, olive-rich cooking juices.
  • Serve with new potatoes: Boiled or steamed new potatoes make a simple, sturdy side for the savoury sauce.
  • Finish with parsley: Fresh parsley added at the end keeps the dish bright and balances the richness of the braise.

Equipment you'll need

Chef’s knife Cutting board Dutch oven Stovetop Tongs Wooden spoon
Ingredients
Instructions
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  1. Heat the olive oil in a casserole over medium-high heat. Brown the chicken thighs skin-side down for 6 to 8 minutes, then turn and brown the other side for 3 to 4 minutes. Transfer to a plate.
  2. Reduce the heat to medium and add the onion; cook for 6 to 8 minutes until softened and lightly golden. Add the garlic and cook for 1 minute until fragrant.
  3. Pour in the white wine and bring to a lively simmer, scraping up any browned bits from the base. Simmer for 3 to 4 minutes to reduce slightly.
  4. Stir in the chicken stock. Return the chicken to the pot, nestling it into the liquid, then bring back to a gentle simmer.
  5. Rinse the preserved lemon to remove excess brine, then remove and discard the flesh, keeping the peel. Slice the peel into thin strips and add to the pot with the olives. Cover and simmer gently for 25 minutes, or until the chicken is tender and cooked through.
  6. Uncover and simmer for 3 to 5 minutes to slightly thicken the sauce. Finely chop the parsley and stir most of it through, saving a little to finish. Serve hot with the remaining parsley scattered over the top.

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Recipe notes

Serving suggestions

This recipe pairs well with:

Couscous New potatoes

Tips

  • Keep the simmer gentle once the stock is added so the chicken stays juicy and the sauce remains clear.
  • If your preserved lemons are very salty, rinse the peel well and taste the sauce before serving.
  • If serving vulnerable groups, make sure the chicken is cooked until piping hot throughout with no pink at the bone.

Substitutions

  • Replace White wine with an equal amount of Chicken stock for an alcohol-free braise.
  • Replace Fresh parsley with Fresh coriander for a more aromatic finish.

Storage

  • Refrigerate up to 3 days
  • Cool, then refrigerate in a sealed container. Reheat gently on the hob over low heat with a splash of water until piping hot; avoid a hard boil so the chicken stays tender. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.

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Poulet au Citron Confit (Chicken Thighs with Preserved Lemon and Olives)
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Recipe overview

  • Servings: 4 servings
  • Total time: 55min (20min active)
  • Difficulty: Medium
  • Cuisine: French
With serving suggestions One pot Freezer friendly
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Equipment you'll need

Chef’s knife Cutting board Dutch oven Stovetop Tongs Wooden spoon
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Chicken stock

1 cup ≈ 240 ml
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