Preheat the oven to 350°F (180°C).

Pat the chicken dry and season all over with salt and pepper. In a deep ovenproof skillet or Dutch oven over medium-high heat, heat the oil. Add the chicken, skin side down. Sear until the skin is crispy and golden, about 4 to 5 minutes. Flip and cook on the other side for 3 minutes. Transfer the chicken to a clean plate. Pour all but about 2 tablespoons (30 mL) of the rendered chicken fat and oil into a small bowl and reserve it for future use (see page 10 for suggestions).

Reduce the heat to medium, add the onion to the skillet, and cook for 2 to 3 minutes, stirring to prevent browning. Add the garlic and chili and cook for 1 minute. Increase the heat to high. Add the white wine and let it reduce for 2 to 3 minutes. Add the vinegar, beans, stock, olives, and sugar (if using). Using a vegetable peeler, remove the peel of the lemon in large strips. Add the peel to the skillet.

Return the chicken, skin side up, to the skillet and transfer it to the oven. Bake, uncovered, for 20 to 25 minutes, until the chicken is cooked through or reaches an internal temperature of 165°F (74°C). Remove from the oven and squeeze the lemon overtop. Serve immediately.

Store leftovers in an airtight container in the fridge for up to 4 days.