Chicken Gabriella Recipe 46

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

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 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 PAELLA

Chicken Paella image

This is a very wonderful and tasty chicken and rice dish, everything is cooked in one skillet, so it is quite easy to make.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 lbs chicken pieces (with skin on or off)
3 tablespoons olive oil
salt and pepper
1 medium onion, sliced into thin wedges
2 tablespoons fresh minced garlic
1 cup long-grain white rice, uncooked
1 (14 1/2 ounce) can diced tomatoes
3 cups chicken broth
2 tablespoons capers
1 teaspoon cayenne pepper (or to taste)
12 Spanish olives, green with pimento, sliced (or more if desired)
1 cup frozen peas, thawed
1 (7 ounce) jar roasted sweet peppers or 1 large roasted red pepper, cut into strips

Steps:

In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
Season the chicken with salt and pepper on all sides.
Add the chicken, and brown on all sides.
Remove chicken; set aside.
Add in the onion and garlic, saute until translucent.
Stir in the rice, cook for 1 minute.
Add in tomatoes, chicken broth, capers and the cayenne pepper.
Press chicken pieces down into the liquid.
Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
Cook until the rice is tender (about 30-40 minutes).
Top with olives and peas; stir very gently.
Arrange the pepper strips on top of the paella.
Cover the pan again, cook for 3-4 minutes, or until the peas are hot.

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