Chicken Gabriella

Chicken Gabriella
Photo by Ellen Silverman


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

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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