Braised Chicken with Rosemary, Chickpeas, and Salted Lemon

1. Prepare Chicken and Salted Lemon

Neatly cut the whole chicken legs at the joint and score a deep incision into the meat. Thinly slice half a lemon and mash with a teaspoon of kosher salt using the back of a fork.

2. Brown the Chicken

Season the chicken with kosher salt, then place it skin-side down in a hot skillet with olive oil. Sear until golden brown, about 8-10 minutes, then flip and cook the other side for 1-2 minutes. Transfer to a plate and set aside.

3. Sauté Onion, Garlic, and Rosemary

In the same skillet, add the sliced onion, cooking for 2 minutes. Add garlic cloves and rosemary sprig, stirring for another minute.

4. Deglaze and Add Tomatoes and Chickpeas

Pour in the white wine to deglaze the pan. Add the whole peeled tomatoes, crushing them with a spoon. Rinse and add the chickpeas, then fill the tomato can with water and add to the skillet. Simmer for 15-18 minutes.

5. Reduce Sauce and Add Salted Lemon

Remove the chicken from the skillet and introduce the salted lemon slices. Allow the sauce to reduce for a few minutes and remove the rosemary sprig.

6. Wilt Greens and Adjust Seasoning

Stir in the hearty greens and cook until wilted. Taste and add more salt if needed.

7. Assemble and Serve

Spoon the chickpea and tomato stew into bowls, nestle the chicken back in, and scatter with fresh dill, parsley, and mint. Add a dollop of Greek yogurt, serve with additional lemon wedges, and drizzle with olive oil.