Chicken Gabriella Recipe

My husband is the cook in the family. He loves to cook. I enjoy it every now and then but I'm just not that good. I do love the crockpot though. In the winter I make a mean stew.  Anyway, I found this recipe on Epicurious.com. (Great phone app.)  It came out delicious. I forgot to take a picture of my dish so this one is from the website. I only use recipes with a picture so I know what it's suppose to look like.  If it comes out nothing like the picture, I break out the take out menus.

Chicken Gabriella

 

Ingredients
1 (3 1/2-to 4-pound) chicken, skinned and cut into small (about 3-inch) pieces, with bone, thighs, and wings left whole (ask your butcher to do this for you or use kitchen shears)


2 onions, chopped

Needles from 4 sprigs fresh rosemary (about 1/4 cup), finely chopped

5 fresh sage leaves, finely chopped

About 1.4 cup extra-virgin olive oil

Salt and freshly ground pepper

1 cup dry white wine, such as Pinot Grigio

1 lemon

Preparation
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.
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.

Buon Appetite!