I always have chicken in my freezer and I have grown bored of the ways that I usually prepare it. So the other day, I was looking for a recipe to make that was different and easy. That's when I found this gem on Epicurious.com! It actually took a little more effort than I originally anticipated but, oh man was it worth it! SO delicious! I made it with some roasted red potatoes and steamed veggies. The pan sauce was so addictive. Uriah and I wound up spooning it over our potatoes like gravy. Mmm... I'm getting hungry just thinking about it!
Want to make it yourself? You probably should, I will surely be making it again!
What you'll need:
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
Directions:
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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