1/2 whole chicken (cut into pieces with the skins on)
5 cloves garlic (chopped in half)
2 t sea salt
1 T dried sage
1 T dried rosemary
1 c cooking wine
1 T Italian flat-leaf parsley (coarsely chopped)
Juice of 2 large lemons (4 if small)

Mamma Agata Wine Infusion:
Prepare this at least four days BEFORE making this dish:
1 bottle white wine
2 sprigs fresh rosemary
8 leaves fresh sage
Place the rosemary sprigs and the sage leaves in a warm oven for few minutes until you begin to smell the scent of the herbs. Then, immediately remove them from oven and place them in the bottle of white wine. Close the bottle and set it aside for at least four days to infuse with the wine before preparing this recipe.
Clean the chicken and separate into pieces with the bone and skin on. Do not remove the skins.

Mamma Agata’s Secrets
Use a non-stick pan to make this recipe. A non-stick pan allows the chicken to seal in the flavor without burning the skin or sticking to the pan when it is seared over a high flame. It is good for the pan to be a little crowded with the chicken. The juice is more concentrated in a smaller pan once the chicken starts to render its juices.

Add the garlic to a non-stick pan.

Mamma Agata’s Secret
Do not add oil to the pan, as this will help sear in the juices of the chicken once it is placed on the heat.

Heat the garlic over a high flame until the garlic becomes very hot, but not burned. Use a wooden spoon to turn the garlic to release its natural oils without burning it.

Add the chicken to the pan, one piece at a time, skins down–onto the pan. You should hear the chicken sizzle. This is an important step as you must sear in the flavor to seal the juices in the chicken. Add half of the sea salt, rosemary and sage to the top of the chicken. Once the skin of the chicken has caramelized (i.e. is golden brown), turn the chicken over. Add the remaining salt, rosemary and sage to the other side of the chicken to caramelize this side too.