Sprinkle the chicken with salt and pepper. Add the oil to a Dutch oven. Brown the chicken in 2 batches over medium-high heat, about 5 minutes per side. Remove the chicken. Add the butter and onions and cook until pale yellow, 10 to 15 minutes. Add the broth and wine and reduce for 10 minutes. Add the potatoes, garlic, rosemary, juice from 1/2 lemon and chicken. Cover and simmer until the chicken is cooked through, about 45 minutes.
Remove the chicken and potatoes. Slice 1/2 lemon and add to the pot. Bring to a boil and reduce until thickened, 5 to 10 minutes. Add the chicken and potatoes and season to taste.
Recipe courtesy of Claire Thomas for NESTEA®