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Anatomy of a Classic: Dixie Relish

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Anatomy of a Classic: Dixie Relish

Red Onion Jezebel with Pan-Roasted Chicken Thighs

(Serves 4)


4 chicken thighs, bone-in and with skin

1 lemon

2 medium red onions

2 tbsp. whole-grain mustard

2 tbsp. fresh horseradish, grated

2 tbsp. lemon marmalade

1 tbsp. sorghum

Peanut or vegetable oil

Salt and pepper



The day before serving the dish, zest lemon (and set aside the fruit). Season chicken thighs with salt, pepper, and zest. Cover and refrigerate at least four hours or overnight.


Meanwhile, prepare a charcoal grill, or heat a gas grill. Cut the top and exposed root off of the onions; then peel and quarter from top to bottom. Brush onion quarters with oil and season with salt. Grill on cut sides until well caramelized. Alternatively, roast onions on a baking pan in a 400-degree oven, cut side down, until browned on the bottom. Let the onions cool; then chop into small pieces.


To make the Jezebel sauce, mix together mustard, horseradish, marmalade, sorghum, and juice from reserved lemon. Fold in the onion, season with salt and pepper, and refrigerate overnight, along with the chicken.

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