The Pantry
West African

Poulet yassa

Poulet yassa is a Senegalese-style chicken dish with deeply browned thighs, a sharp onion-lemon-mustard sauce, and a glossy pan juices finish. This version makes 2 generous servings with plenty of onions spooned over rice or couscous. The chicken is marinated first, then seared and gently braised so the onions turn silky without losing their brightness.

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Poulet yassa
~770 calper person · ~1540 total
~$7.80meal total · ~$3.90 per person

Estimated calories and US ingredient costs.

This recipe scales well to 4 servings in a wide 12-inch skillet or Dutch oven. Keep the pan large enough for the chicken to sear instead of steam, and do not shorten the browning or braising times just because you doubled the ingredients. If making a larger batch, cook the onions in two rounds for better texture, then combine before braising.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Marinate the chicken

~120 min cook

Marinate the chicken.

Pat the chicken thighs dry and set them in a medium bowl.

Add 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon minced garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.

Rub the marinade over the chicken, then cover and refrigerate for 45 minutes to 2 hours.

This short rest seasons the meat and helps the skin brown later.

Ingredients
  • 1 1/2 lb total for recipeBone-in, skin-on chicken thighs
  • 1 tablespoonDijon mustard
  • 2 tablespoonsLemon juice
  • 1 tablespoonRed wine vinegar
  • 1 tablespoonGarlic
  • 1/2 teaspoonKosher salt
  • 1/2 teaspoonBlack pepper
  • 1/4 teaspoonCayenne pepper
Step 2

Check the dish

After ~120 min

Check Poulet yassa and continue when ready.

Step 3

Build the onion base

~13 min

Build the onion base.

Heat 1 tablespoon neutral oil and 1 tablespoon unsalted butter in a 10-inch skillet or sauté pan over medium heat.

Add the 8 ounces sliced onion, the remaining 1/2 teaspoon salt, and the bay leaf.

Cook, stirring often, for 10 to 12 minutes until the onions soften and turn translucent, then lower the heat if they start to color too quickly.

Add the remaining 1 tablespoon Dijon mustard and stir for 30 seconds so it coats the onions evenly.

Ingredients
  • 8 ouncesYellow onion
  • 1 tablespoonDijon mustard
  • 1 tablespoonNeutral oil
  • 1 tablespoonUnsalted butter
  • 1/2 teaspoonKosher salt
  • 1Bay leaf
Step 4

Sear the chicken

~9 min

Sear the chicken.

Push the onions to the edges of the pan.

Add the chicken thighs skin-side down and cook over medium to medium-high heat for 5 to 6 minutes, pressing lightly once or twice so the skin makes contact with the pan.

Turn and cook the second side for 3 minutes.

The goal is a deep golden surface, not full cooking yet, so keep the heat steady and avoid crowding the pan.

Ingredients
  • 1 1/2 lb total for recipeBone-in, skin-on chicken thighs
Step 5

Braise in the sauce

~25 min cook

Braise in the sauce.

Pour in 1/2 cup chicken stock and the remaining 1 tablespoon lemon juice, scraping up any browned bits from the pan bottom.

Nestle the onions back around the chicken, cover the pan, and reduce heat to low.

Cook for 20 to 25 minutes, until the chicken reaches 165 F at the thickest part and the onions are very soft.

If the pan looks dry before the chicken is done

Ingredients
  • 1 1/2 lb total for recipeBone-in, skin-on chicken thighs
  • 8 oz total for recipeYellow onion
  • 1 tablespoonLemon juice
  • 1/2 cupChicken stock
Step 6

Add 2 tablespoons water and keep the lid on

After ~25 min

add 2 tablespoons water and keep the lid on.

Step 7

Finish the onions and glaze

~5 min

Finish the onions and glaze.

Uncover the pan and raise the heat to medium.

Simmer for 3 to 5 minutes, stirring the onions carefully so they do not break down too much.

The sauce should look glossy and lightly thickened, clinging to the onions and chicken rather than pooling thinly.

Stir in the 1 teaspoon lemon zest and taste the sauce only for balance, adjusting with a small extra squeeze of lemon if needed.

Ingredients
  • 8 oz total for recipeYellow onion
  • 1 teaspoonLemon zest
Step 8

Serve with the pan sauce

~1 min

Sprinkle with 1 tablespoon chopped parsley.

The skin will be browned from searing, but it will soften during the braise, so do not promise a crisp finish.

Ingredients
  • 1 tablespoonParsley
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Poulet yassa: Serve with the pan sauce.

Poulet yassa: Transfer the chicken to plates and spoon the onions and pan sauce over the top.

Poulet yassa: Serve immediately while the chicken is hot and the sauce is glossy.

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Ingredients

For 2 people

  • 1 1/2 lb bone-in, skin-on chicken thighs
  • 8 oz yellow onion, thinly sliced
  • 2 tbsp Dijon mustard
  • 3 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tbsp minced garlic
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 1/2 cup chicken stock
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • 1 tbsp chopped parsley
  • 1 tsp lemon zest

Method

  1. Marinate the chickenPat the chicken thighs dry and set them in a medium bowl. Add 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon minced garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Rub the marinade over the chicken, then cover and refrigerate for 45 minutes to 2 hours. This short rest seasons the meat and helps the skin brown later.
  2. Build the onion baseHeat 1 tablespoon neutral oil and 1 tablespoon unsalted butter in a 10-inch skillet or sauté pan over medium heat. Add the 8 ounces sliced onion, the remaining 1/2 teaspoon salt, and the bay leaf. Cook, stirring often, for 10 to 12 minutes until the onions soften and turn translucent, then lower the heat if they start to color too quickly. Add the remaining 1 tablespoon Dijon mustard and stir for 30 seconds so it coats the onions evenly.
  3. Sear the chickenPush the onions to the edges of the pan. Add the chicken thighs skin-side down and cook over medium to medium-high heat for 5 to 6 minutes, pressing lightly once or twice so the skin makes contact with the pan. Turn and cook the second side for 3 minutes. The goal is a deep golden surface, not full cooking yet, so keep the heat steady and avoid crowding the pan.
  4. Braise in the saucePour in 1/2 cup chicken stock and the remaining 1 tablespoon lemon juice, scraping up any browned bits from the pan bottom. Nestle the onions back around the chicken, cover the pan, and reduce heat to low. Cook for 20 to 25 minutes, until the chicken reaches 165 F at the thickest part and the onions are very soft. If the pan looks dry before the chicken is done, add 2 tablespoons water and keep the lid on.
  5. Finish the onions and glazeUncover the pan and raise the heat to medium. Simmer for 3 to 5 minutes, stirring the onions carefully so they do not break down too much. The sauce should look glossy and lightly thickened, clinging to the onions and chicken rather than pooling thinly. Stir in the 1 teaspoon lemon zest and taste the sauce only for balance, adjusting with a small extra squeeze of lemon if needed.
  6. Serve with the pan sauceTransfer the chicken to plates and spoon the onions and pan sauce over the top. Sprinkle with 1 tablespoon chopped parsley. Serve immediately while the chicken is hot and the sauce is glossy. The skin will be browned from searing, but it will soften during the braise, so do not promise a crisp finish.

Before you cook

What to get ready

Heavy lidded pot or oven-safe casserole as directed, tongs, ladle and thermometer.

Separate the marinated chicken from onions before browning and keep raw-contact marinade for cooking only.

If something needs adjusting

Onions catch before softening

Use moderate heat and loosen browned bits with a small splash of stock.

Sauce reduces faster than the food softens

Keep heat gentle, cover as directed and check liquid periodically. Add hot water in small amounts rather than letting the bottom scorch.

Store for later

Divide the cooked dish into shallow containers for prompt chilling. Reheat portions to 165°F, stirring sauces and adding water if needed.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra onions in a caramelized-onion pizza.

Next use for your ingredients: Caramelized onion pizza →

Calculate this meal with your own prices →

How to Cool and Store Leftovers →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the most balanced yassa flavor, keep the onions in long, soft strands rather than cooking them to a jam. If your mustard is very sharp or salty, use the full amount of chicken stock and be cautious with extra salt. A darkened pan bottom is good here, but if the onions start sticking hard, lower the heat and add a spoonful of water before the fond turns bitter.

Make it work for you

Boneless, skinless chicken thighs can be used, but reduce the braise time to about 15 to 18 minutes and expect less rendered fat and less browned skin. If you need a milder version, replace half the lemon juice with orange juice; the sauce will be sweeter and less sharp, so keep the mustard. Do not swap in breast meat unless you watch closely, because it dries out faster in this onion-heavy braise.

Use more of your yellow onion and lemon juice in baked cod with tomatoes.

Can I make poulet yassa ahead of time?

Yes. Cook it fully, cool it quickly, and refrigerate within 2 hours. The flavor often improves after a night in the fridge because the onions and lemon settle together. Reheat covered in a skillet or oven until the chicken reaches 165 F again. If the sauce thickens too much after chilling, loosen it with a splash of water or stock.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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