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    Braised Chicken with Rosemary, Chickpeas, and Salted Lemon

    clock-icon50 minutes
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    Pixicook editorial team

    A savory and comforting dish featuring chicken braised with aromatic rosemary, hearty chickpeas, and a zesty salted lemon.

    Ingredients for Braised Chicken with Rosemary, Chickpeas, and Salted Lemon

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Whole Chicken Legs, cut at the joint, scored

    0 lb

    Substitute chevron-down

    Lemon, thinly sliced, mashed with salt

    each

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Large Onion, sliced

    each

    Substitute chevron-down

    Garlic Clove

    each

    Substitute chevron-down

    Rosemary Sprig

    each

    Substitute chevron-down

    White Wine

    0.25 fluid ounces

    Substitute chevron-down

    Whole Peeled Tomatoes, crushed by hand

    0 oz

    Substitute chevron-down

    Chickpeas, rinsed

    0 oz

    Substitute chevron-down

    Water

    0.25 fluid ounces

    Substitute chevron-down

    Hearty Greens, wilted

    0 oz

    Substitute chevron-down

    Dill, chopped

    tablespoons

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    Mint, chopped

    tablespoons

    Substitute chevron-down

    Full-fat Greek Yogurt

    0 oz

    Substitute chevron-down

    How to Make 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.

    Pitfalls and tips

    Arrange ingredients in layers

    chickpeas should surround the chicken to soak up juices but maintain a slight bite. Nestle rosemary sprigs and salted lemon around the chicken.


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