serves 4
¼ cup extra virgin olive oil + 2 Tbs for the pan
2 cloves garlic, chopped
12 sage leaves torn into large pieces
2 Tbs Res Limone
+ 1 Tbs for the pan
salt and pepper to taste
1 whole chicken cut into pieces
3/4 cup white wine
Clean and wash the chicken and let soak in salted
water for 1/2 hour; remove and pat dry.
Mix the Olive’s Oil, Res Lemon, salt, pepper, garlic
and sage together and rub into the chicken pieces,
rubbing some of the mixture under the skin. Let
marinate for about 1/2 hour.
Heat 2 Tbs extra virgin olive oil and 1 Tbs Res Lemon
in a fry pan. Add the marinated chicken and the
remaining marinade, garlic and sage, and cook,
covered, over medium-high heat for 30 minutes,
turning the chicken pieces every few minutes so they
brown evenly. Lower the heat if necessary after 15
minutes to prevent the pan from drying out.
After about 30 minutes, uncover, add 1/2 cup of the
white wine, and turn up the heat to cook off the wine
and finish cooking the chicken.
After a few minutes, when the chicken is cooked
through and the outside is a nut brown color, transfer
the chicken to a platter. Deglaze the pan with a 1/4
cup white wine, and spoon the resulting sauce over the
chicken. |
