- Ready In:
- 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
- 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.
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I made this to go along with some pasta for lunch yesterday. I scaled this back to serve one and the only other change I made was to omit the rosemary for personal preference. I loved the combination of the sage, wine and lemon with the chicken. The only thing I would change next time would be to cook the chicken completely through, then crisping the skin before adding the wine and lemon juice in order to prevent a rubbery skin texture. Thanks for sharing the recipe. Made for PRMR Tag Game.