Ingredients:

• Large chicken, cut into serving pieces
• Salt and pepper
• 2 tablespoons oil
• 1 medium onion, chopped
• ½ cup white wine
• 1 cup chicken stock
• 1 ½ pounds mixed leafy greens
• 6 scallions, thinly sliced
• 1/3 cup chopped parsley
• 1/3 cup chopped dill
• 2 ½ tablespoons lemon juice
• Lemon slices for garnish

Instructions:

1. Season chicken and brown in a large skillet a few pieces at a time.  Transfer to plate and sauté onion until soft.
2. Add wine and simmer until nearly evaporated.  Add stock and chicken and cook over low heat for 20 minutes.  Transfer chicken to plate again.
3. Boil the pan juices over medium about 12 minutes.  Stir in the greens, scallion and 3 tablespoons each of parsley and dill.  Season with salt and pepper.
4. Return the chicken to the skillet, cover and cook for 10 minutes.  Stir in lemon juice.
5. Transfer to a platter and sprinkle with the remaining herbs.