The recipe is classic comfort food, Marcella style. It calls for a whole chicken cut into quarters, browned in a combination of oil and butter and then slow cooked on the stove top with the wine, garlic and rosemary.
Here is the chicken browning in the pan:
I really didn't expect to develop this much flavor with the minimal ingredients just sitting in the pan with the chicken. The garlic and rosemary were left in the liquid, whole. But the result was a rich comforting dish like you would get from a braise.
For sure, I will make this again in the winter. If you live somewhere that has the seasons already changing, go for it soon.