No-fuss, one-pot chicken fricassee with arugula and spinach

Serves 4

1 whole chicken (1,350-1,450g) cut into 8 pieces
1 tbsp all-purpose flour
100g arugula
200g spinach
10 spinach leaves whole
4 green onions finely chopped
200 ml dry white wine
Olive oil
Juice of 2 lemons
½ L chicken broth
Salt
Freshly ground pepper

Rinse arugula, spinach, and lettuce leaves thoroughly. Drain and chop finely. Set aside. Heat a very small amount of olive oil in a large pot. Sear the chicken pieces on all sides until golden brown. Add the finely chopped green onions and sprinkle chicken and green onion mixture with flour. Stir well until no traces of flour remain.
Finish with the white wine and chicken broth. Season with salt and freshly ground pepper.
Simmer chicken for 25-30 min. Add the chopped arugula, spinach, and lettuce. Simmer for another 10-15 min. When the chicken and greens are done, add the lemon juice and stir. Season to taste with salt and freshly ground pepper and serve.