Best Chicken Gabriella Recipes

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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

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

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 รก-25087

Number Of Ingredients 8

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 GABRIELLA



Chicken Gabriella image

A simple and delicious recipe from Epicurious. Some readers added drained marinated artichoke just before adding the wine. Others used preserved lemon.

Provided by Wendys Kitchen

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

12 chicken pieces
2 onions, chopped
needles from 4 sprigs fresh rosemary, finely chopped (about 1/4 cup)
5 fresh sage leaves, finely chopped
about 1 . 4 cup extra-virgin olive oil
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.

Nutrition Facts : Calories 74.4, Fat 0.1, Sodium 5.4, Carbohydrate 8, Fiber 1.3, Sugar 3.3, Protein 0.8

GABRIELLA'S CHICKEN PARMESAN



Gabriella's Chicken Parmesan image

A bit time consuming, but worth it.

Provided by Lynnda Cloutier

Categories     Chicken

Time 50m

Number Of Ingredients 12

6 boneless skinless chicken breast halves
1 tsp. salt
1/4 tsp. black pepper
2/3 cup flour
3 large eggs
1 cup dry italian seasoned breadcrumbs
1/2 cup extra virgin olive oil, plus more for the dish
3 1/2 cups homemade or store bought tomato sauce
2 cups shredded fresh mozzarella cheese
1/2 cup freshly grated parmigiano reggiano cheesse, plus more for serving
1 lb. angel hair pasta
2 tbsp. chopped fresh italian parsley for garnish

Steps:

  • 1. Position rack in center of oven and preheat to 400. Lightly oil a jelly roll size baking dish, 15 x 10 inches. Bring a large pot of lightly salted water to boil over high heat.
  • 2. One at a time, put half a chicken breast between two plastic storage bags. Pound with flat side of meat pounder or rolling pin til meat is about 1/2 inch thick. Season chicken with salt and pepper.
  • 3. Put flour in shallow bowl. In another shallow bowl, beat eggs with 2 Tbsp. water. Put breadcrumbs in third bowl. Put a platter next to the breadcrumbs.
  • 4. One at a time, coat chicken with flour, shaking off excess flour. Dip in beaten egg mixture to coat, letting excess egg drip back into dish. Roll in breadcrumbs. Put on platter. Let breaded chicken stand for 10 minutes to set coating.
  • 5. Heat oil in large skillet over medium heat. In batches, add chicken to skillet land cook, turning once, til golden brown on both sides, 5 to 6 minutes. Transfer chicken to prepared baking dish.
  • 6. Pour tomato sauce around chicken in baking dish. Sprinkle mozzarella and Parmigiano cheeses over chicken. Bake til cheese melts, about 8 minutes
  • 7. Meanwhile, just before serving, add pasta to water and cook as pkg. directs til al dente. Drain well. Transfer pasta to six deep bowls. Top each with equal amounts of the sauce and a chicken breast half. Sprinkle with parsley. Serve hot with extra grated Parmigiano cheese to pass. For the skinny variation, don't use the flour, eggs or breadcrumbs, and do not bread the chicken. Saute chicken in nonstick skillet over medium heat without any oil til browned on both sides and the chicken feels firm when pressed in center, about 6 minutes. Transfer to baking dish, add tomato sauce. Sprinkle each chicken breast with 1 Tbsp. fresh grated Parmigiano Reggiano and omit the mozzarella.Source: unknown

CHICKEN GABRIELLA



Chicken Gabriella image

My dad brought the family to the States when I was five. Before we moved, he came over to New York on his own to look for a house. One night, as he tells the story, he was playing poker with some guys in one of the players' apartments in Manhattan. They're all sitting around the table, and one fellow says, "What are you doing here?" "I've got a wife and children in Italy and I'm looking for a place to live." "I've got a nice piece of property in New Jersey," the fellow says. "I've been promoted, and I have to move and sell the property." "Well, I'll go over and take a look at it," says my dad. It was a nice piece of land. He bought it and built a house on it, and I grew up there. The name of the fellow who sold it to him was Joe Namath. We were lucky in that many of our friends from Italy also moved into our neighborhood in New Jersey. We all lived within about five miles of one another. My mom's friend Gabriella lived across the street. She's a fabulous cook. I tasted this lemony rosemary-and-sage chicken stew at her house one night and promptly asked her to show me how to make it. It's now a staple in my own kitchen. Serve it with rice to soak up the sauce, or with roasted potatoes. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "My dad brought the family to the States when I was five. Before we moved, he came over to New York on his own to look for a house. One night, as he tells the story, he was playing poker with some..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "My dad brought the family to the States when I was five. Before we moved, he came over to New York on his own to look for a house. One night, as he tells the story, he was playing poker with some..."); }); } */

Provided by @MakeItYours

Number Of Ingredients 8

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.
  • Reprinted with permission from Delicious Memories by Anna Boiardi and Stephanie Lyness, copy; 2011 Stewart, Tabori & Chang

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