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Chicken Gabriella

Chicken Gabriella Recipe

  • 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
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