Chicken Gabriella Recipes

CHICKEN GABRIELLA

Chicken Gabriella image

Provided by Anna Boiardi

Categories Chicken Quick & Easy Father's Day Dinner Lemon Rosemary Sage Party Potluck Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 8

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

Steps:

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.

CHICKEN GABRIELLA RECIPE - (4.6/5)

Chicken Gabriella Recipe - (4.6/5) image

Provided by á-25087

Number Of Ingredients 8

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
1.4 About 1.4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 cup dry white wine, such as Pinot Grigio
1 lemon

Steps:

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

CHICKEN GABRIELLA

Chicken Gabriella image

Make and share this Chicken Gabriella recipe from Food.com.

Provided by Lavender Lynn

Categories Whole Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.

CHICKEN GABRIELLA

Chicken Gabriella image

A simple and delicious recipe from Epicurious. Some readers added drained marinated artichoke just before adding the wine. Others used preserved lemon.

Provided by Wendys Kitchen

Categories Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

12 chicken pieces
2 onions, chopped
needles from 4 sprigs fresh rosemary, finely chopped (about 1/4 cup)
5 fresh sage leaves, finely chopped
about 1 . 4 cup extra-virgin olive oil
salt & freshly ground black pepper
1 cup dry white wine, such as Pinot Grigio
1 lemon

Steps:

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.

Nutrition Facts : Calories 74.4, Fat 0.1, Sodium 5.4, Carbohydrate 8, Fiber 1.3, Sugar 3.3, Protein 0.8

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