Braised Chicken With Rosemary, Chickpeas and Salted Lemon
Updated October 24, 2019
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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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
Nutritional analysis per serving (4 servings)
42 grams carbs; 283 milligrams cholesterol; 960 calories; 25 grams monounsaturated fat; 12 grams polyunsaturated fat; 15 grams saturated fat; 60 grams fat; 14 grams fiber; 1123 milligrams sodium; 61 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using whole chicken legs, cut the joint just enough to bend the leg, and make a deep, 2-inch-long cut on the meat without cutting all the way through.
- Step 2
Cut one half of the lemon crosswise into ⅛-inch-thick half moons. Transfer them to a medium bowl. Sprinkle with 1 teaspoon salt and use a fork to lightly crush the slices and release the juice. Cut the other lemon half into wedges for serving.
- Step 3
Pat the chicken pieces dry and season both sides with salt. In a large lidded skillet or Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add the chicken pieces skin-side down, cover, and cook until the skin is golden brown, about 8 to 10 minutes. Flip, cover and cook for another minute or two, then transfer chicken to a plate. If working in batches, add 2 more tablespoons oil to the skillet, sear the remaining chicken legs then transfer them to the plate.
- Step 4
Pour off all but about 2 tablespoons of fat from the pan. Add the onions and sauté until just softened, about 2 minutes, then add the garlic and rosemary and cook until fragrant, about 1 minute. Add the white wine, then add the tomatoes with their juices, crushing the tomatoes with your hands as you go. Rinse the tomato can with 1 cup water. Add the water and the chickpeas to the pan. Season lightly with salt and black pepper.
- Step 5
Bring to a boil, return the chicken and any accumulated juices to the pan and reduce heat to low. Cover and simmer until the chicken is cooked through and tender, 15 to 18 minutes.
- Step 6
Uncover the pot and transfer the chicken to bowls or a large rimmed serving platter. Add the sliced lemon plus any accumulated juices to the pot, increase the heat to medium-high and allow to thicken slightly, 2 to 3 minutes. Discard the rosemary stem, then stir in the hearty greens, remove from heat and season with additional salt if needed.
- Step 7
To serve, spoon the stew over the chicken legs, top with a handful of the herbs, yogurt and fresh lemon wedges for squeezing. Drizzle with olive oil, if desired, and serve with steamed couscous or slices of crusty bread for dipping.
Private Notes
Comments
I’ve made this a few times now. It’s always great, but here are my additions to make it stellar: - Leave the top off while you crisp the chicken skin at the beginning - Use a 28 oz can of fire-roasted tomatoes. Solves the water problem. - Don’t add any water! Just add a little more wine if needed. - Sub the salted lemon for one finely chopped preserved lemon (this is KILLER) - Allow the broth (with the greens!) to simmer for a while, at least 15 minutes - Finish with labne!
The "50 minute cooking time" is only if you want a very immature and not very rich sauce. I cooked down my sauce for a good 2 hours. Made a huge difference in quality of the taste, the ability of the herbs etc. to penetrate the sauce more deeply. Everyone loved it. I added a bit more white wine then the recipe called for--about 3/4 of a cup and instead of adding a "can of water" I added an 8 ounce can of diced tomatoes instead. No water.
I would think that that amount of “cooking” would be sufficient for spinach. Kale or mustard greens will take some simmer time to be as tender as the spinach.
This was a successful, easy dinner party recipe easy to make ahead and serve. I followed the many comments - baking pre browned chicken thighs in the sauce for one hour at 350 and subbing in preserved lemon at the end plus a tablespoon of juice. I completely forgot the yogurt but didn’t miss it. Adding two cans of tomatoes would be overkill, but I did use a full cup of wine and a bit of tomato paste. Next time I will cook the sauce uncovered on the stove for longer and maybe add a teaspoon of better than bouillon.
We liked this. Used fresh tomatoes herbs and greens
As Kelly B recommended, I used most of a 28 ounce can of fire roasted crushed tomatoes, the 1/2 cup of wine, and no additional water. I felt that 4 cups of greens wasn't enough after they wilted, but I like lots of vegetables. Instead of quick pickling lemons, I used a large dollop of my homemade preserved lemon paste. Very good recipe.