Chicken Gabriella

This recipe is from epicurious posted in may 2011

Put the chicken pieces in a 12-inch skillet 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.

whole chicken, onions, fresh rosemary, fresh sage leaves, olive oil, salt & freshly ground black pepper, dry white wine, lemon