Chicken Gabriella

Chicken Gabriella
Photo by Ellen Silverman


  • 1 cup dry white wine, such as Pinot Grigio
  • needles from 4 sprigs fresh rosemary
  • 1 (3 1/2-to 4-pound) chicken, skinned and cut into small (about 3-inch) pieces, with bone, thighs, and wings left whole
  • 1 lemon
  • Salt and freshly ground pepper
  • about 1.4 cup extra-virgin olive oil
  • 2 onions
  • + 1 more ingredients
    • 5 fresh sage leaves

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 w...

View full recipe at Epicurious


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