In a large bowl combine Lemon Juice, Dijon Mustard, minced Garlic, finely chopped Scotch Bonnet Chili (adjust quantity or remove seeds for less heat), Dried Thyme, Salt, Black Pepper and White Vinegar to make the marinade.
Add the Chicken Thighs and Drumsticks and thinly sliced Onion to the marinade, toss to coat, cover and refrigerate for at least 2 hours or preferably overnight so the flavors penetrate the meat.
When ready to cook, remove the chicken from the marinade and set the onions and liquid aside; pat the chicken dry with paper towels to promote browning.
Heat a heavy skillet or Dutch oven over medium-high heat and add enough Peanut Oil to coat the bottom. Brown the chicken in batches, 3–5 minutes per side, until golden—work in batches so pieces don’t steam. Transfer browned chicken to a plate.
Reduce heat to medium and add the reserved sliced onions and marinade to the pan; cook, stirring occasionally, until the onions are very soft and beginning to caramelize and the marinade reduces slightly, scraping up any browned bits from the pan.
Pour in Chicken Stock and add a Bay Leaf; return the browned chicken to the pan so it sits in the onion-sauce. Bring to a simmer, cover partially, and cook gently for 25–35 minutes until the chicken is cooked through and tender.
Stir in the Green Olives about 5 minutes before the end of cooking to heat through and release a salty, briny note; taste and adjust seasoning with more Salt or Black Pepper as needed.
Meanwhile, cook Long-Grain White Rice according to package instructions so it’s ready to serve.
Serve the braised chicken and its glossy lemon-onion sauce over the hot rice, spooning plenty of onions and olives on top. Remove and discard the Bay Leaf before serving.
