Braised Chicken With Rosemary, Chickpeas and Salted Lemon

  • YIELD 4 servings
  • TIME 50 minutes
Braised Chicken With Rosemary, Chickpeas and Salted Lemon

INGREDIENTS

  • 2 ½ pounds whole chicken legs or bone-in, skin-on thighs
  • 1 lemon, halved lengthwise
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons olive oil, plus more as needed
  • 1 medium onion, peeled and thinly sliced
  • 4 garlic cloves, smashed
  • 1 fresh rosemary sprig
  • ½ cup dry white wine
  • 1 (15-ounce) can whole peeled tomatoes
  • 1 (15-ounce) can chickpeas, rinsed
  •  Black pepper
  • 4 cups hearty greens like spinach, kale or mustard greens, trimmed and torn
  • 1 cup mix of fresh herbs like dill, parsley and mint
  •  Full-fat Greek yogurt, for serving

https://cooking.nytimes.com/recipes/1020549-braised-chicken-with-rosemary-chickpeas-and-salted-lemon

 

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