chicken gabriella & roasted potato coins.
May 12, 2011
Last night’s dinner was a real winner, and, as per usual for our simple weeknight dinners, we found it via epicurious.com by clicking on the “fast dinners” quick link. Since this recipe for Chicken Gabriella calls for not much more than chicken, onions, herbs and wine (hey! we’ve got all that!) it was a no-brainer. And going by that photo above? It almost looks more delicious in its uncooked state (left)! All those onions, hunks of bone-in chicken and rosemary needles worked themselves into a right tasty mess (right), which, in our opinion, needed some oven-browned potato coins to help soak up the herby broth. Both recipes are below for your easy weeknight dining pleasure!
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Roasted potato coins
6 medium-sized Russet potatoes, scrubbed clean
1 tablespoon salted cajun seasoning, such as Morton & Bassett Cajun Spice Blend
1/4 cup olive oil
Preheat oven to 425°F. Coat two baking sheets with 1/8 cup olive oil each. Spread with fingertips to coat completely, then set aside. Slice scrubbed potatoes into 1/4-inch thick “coins.” Place on prepared baking sheet, turn once to coat with oil, and then sprinkle evenly with cajun seasoning. Bake in preheated oven until bottom of potato slices are golden brown and tops are just beginning to crisp, about 30 minutes.
Chicken Gabriella
via Epicurious, by by Anna Boiardi and Stephanie Lyness
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
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.
1 Comment
1.
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