I used skinless chicken thighs and marinated them in garlic, lemon juice,olive oil and salt and pepper for about an hour. I caramelized the onions to add depth to the flavors of the dish. I also added about 3 tablespoons of dill and covered the chicken while it simmered. Such a beautifully simple dish. I served the chicken with a fennel, cucumber and caper salad. Perfect for those hot Australian summer nights.