I made some preserved Meyer lemons a couple of months ago, and one Sunday I was going to make the braised chicken with preserved lemons and olives from "All About Braising." But one thing and other happened, and before I knew it, there was only about an hour left before dinner time. So I fell back on an old shortcut recipe, and did the following: I thinly sliced a couple of onions and laid them on the bottom of a skillet (no oil), and added a couple of chopped garlic cloves. I laid my chicken (thighs with legs attached)on top of this, skin side down, sprinkled with salt and pepper. I topped this with a finely diced preserved lemon and a handful of chopped picholine olives and a little tarragon, turned up the heat, and covered the skillet. After I could hear it sizzling I turned down the heat to medium-low and let it go for an hour. Voila -- it makes its own sauce (of course it's yummy, it's nearly all fat!), and served it over rice. It was so good I made it again recently.