Add to Recipe Box
Go to Collections
A rustic Italian chicken stew, chicken gabriella is fancy enough to be served to guests, easy enough for a weeknight meal.
Servings: 4 -6
- 2 lbs chicken thighs or drumsticks skin removed
- 2 onions chopped
- 3 sprigs fresh rosemary
- 4 fresh sage leaves
- 1/4 cup extra-virgin olive oil
- 1 tbsp butter
- 1 cup dry white wine
- 1 lemon
- salt & pepper to taste
Remove the leaves from the rosemary sprig; discard stem and chop the leaves very finely.
Chop sage leaves finely.
Heat a large skillet (about 11-12 inches) over medium heat.
Add chicken, rosemary, sage, onion and olive oil; stir to coat well.
Cook until chicken is golden brown and onion begins to brown, about 20 minutes.
Add wine, bring to boil. Reduce heat, cover and cook for about 20 minutes, or until chicken tests done by either the juices running clear or internal temperature is 175 degrees F.
Add butter to the pan and mix well until blended.
Cut lemon in half and squeeze juice over chicken
Serve over pasta or rice
Serving: 1serving | Calories: 721kcal | Carbohydrates: 10g | Protein: 38g | Fat: 54g | Saturated Fat: 14g | Cholesterol: 230mg | Sodium: 206mg | Potassium: 625mg | Fiber: 2g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 18mg | Calcium: 43mg | Iron: 2mg