Pour the olive oil into a cocotte.
Lightly cook until golden in color,
For twenty minutes or so:
The sliced onions;
The garlic cloves, halved, sprouts removed;
The lemons, sliced into rounds, peel carefully cleaned; and
Five sprigs of fresh thyme, carefully rinsed.

Once all the ingredients have softened,
Remove from heat, and set aside.

Preheat the oven to 180ºC/350ºF.

In the same pan,
Heat some more olive oil.
Sprinkle the pieces of chicken with just enough flour,
So they will turn golden.

Once the pieces of chicken are golden,
Cover them with the onion and lemon mixture.
Squeeze the juice of one lemon over all ingredients.
Sprinkle with the remaining sprigs of fresh thyme
Carefully rinsed and blotted dry.

Pour in the chicken broth,
Or a thyme infusion,
Until the liquid barely covers the mixture.

Cook, covered,
For 40 to 50 minutes in the oven.

If you like,
Add the black olives at this point.

Uncover the pot, and cook for 30 minutes more,
Until the chicken is nice and golden.

Bring the pan directly from the oven to the table, and
Serve.