I gave The Wife some choices for dinner tonight, which is to say that I handed her my iPad with the Pinterest board of “Things I Want to Cook” and told her to pick. Based on sight alone, she picked this one.
Chicken Gabriella is featured in the May 2011 and April 2012 issues of Bon Appetit. I know the magazine industry is hurting, but one might expect that Condé Nast would wait more than a year before repeating recipes. I can’t say it was repeat worthy. The finished product was good, but not great.
The hook on this very simple dish is the use of fresh herbs. Chopped rosemary and sage are at the center of this dish, added at the beginning with onions and chicken pieces. The only other ingredient used is wine and lemon juice, the former as a cooking liquid and the latter as a finishing flavor. The flavors are equally as simple, as the chicken picks up the flavor of the herbs and wine.
Overall, the meal was fine. It didn’t knock my socks off and I’m not sure I would make it again, but for Saturday night dinner it worked.
Adapted from Bon Appetit
- 2-3 lbs. of chicken thighs and drumsticks
- 1 medium onion, chopped
- Needles from 4 springs of rosemary, finely chopped
- 5 sage leaves, fined chopped
- olive oil
- salt and pepper
- 1 cup dry white wine (I used Vendange pinot grigio)
- Juice from one lemon
Skin the chicken pieces and discard. Set the pieces in a large (at least 10-inch, but preferably 12-inch) skillet. Spoon the onion over the top of the chicken pieces then sprinkle evenly with herbs. Turn the chicken pieces in the onion and herbs to evenly coat. Drizzle olive oil over the top so each piece receives a liberal coating, but not enough where the oil pools in the skillet. Sprinkle with salt and pepper.
Set the pan on a burner on medium and cook 20 minutes, turning the chicken periodically to brown all sides. Add the wine and bring to boil, using a wooden spoon to deglaze the pan. Reduce the heat to low, cover and simmer for 20 minutes. Transfer chicken to a serving plate, pour lemon juice over the top to evenly distribute, then spoon pan juices over the chicken and serve.