Chicken Gabriella

Submitted by Lavender Lynn

"This recipe is from Epicurious posted in May 2011"

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 4

ingredients

• 1 whole chicken, cut into pcs
• 2 onions, chopped
• 4 sprigs fresh rosemary, finely chopped, Needles (about 1/4 cup)
• 5 fresh sage leaves, finely chopped
• 2 tablespoons extra-virgin olive oil, approx
• salt & freshly ground black pepper
• 1 cup dry white wine, such as Pinot Grigio
• 1 lemon

directions

1. Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.

Reviews

[LifeIsGood]

Fantastic chicken! The flavors were terrific. I had to tweak it based on the ingredients I had on hand. I used dried sage instead of fresh and boneless skinless chicken breasts. I adjusted the cooking time in half. We especially loved the cooked, flavorful onions alongside the chicken. I'm looking forward to making this recipe using bone-in chicken and fresh sage next time!

 

[NorthwestGal]

This was fabulous. It's quite easy to make, too. I couldn't find a roasting chicken (or even a package of pre-cut fryer parts) in any of the markets near me. So I had to settle for a pack of all skin-on chicken thighs, but it worked out just fine for us. I did as another reviewer suggested and cooked the chicken until the skin was crisp. So in the first part I cooked it closer to 35 minutes (not 20), and then followed the rest of the recipe from there. It turned out superb. The chicken was moist and flavorful. This is something I would be glad to make for a special occasion. Thank you, Lavender Lynn. You will be missed. 11/19/25

 

[diner524]

I made this to go along with some pasta for lunch yesterday. I scaled this back to serve one and the only other change I made was to omit the rosemary for personal preference. I loved the combination of the sage, wine and lemon with the chicken. The only thing I would change next time would be to cook the chicken completely through, then crisping the skin before adding the wine and lemon juice in order to prevent a rubbery skin texture. Thanks for sharing the recipe. Made for PRMR Tag Game.