• Prepare at least four days before (and after store in refrigerator for several weeks)

• 1 bottle white wine

• 2 sprigs fresh rosemary

• 8 leaves fresh sage.

• Place the rosemary and sage in a warm oven for a few minutes until you begin to smell the scent and then place them in the bottle with the white wine.

• 1 small chicken cut into pieces with skin on

• 5 cloves garlic chopped in half

• 2 t. salt

• 1 T. dried sage

• 1 T. dried rosemary

• 1 cup of herb wine

• 1 T. Italian parsley chopped

• Juice of 2 large or 4 small lemons

Heat up a non-stick skillet until very hot.  Add garlic andstir with wooden spoon.  Do not let it burn.  Then add chicken skin side down to hot pan.  Chicken should sizzle.  Add half the salt, rosemary and sage.  Do not turn chicken until under side has caramelized.  Then flip and add remaining rosemary, sage and salt.  Caramelize this side.  Then lower flame, cover pan and cook for about 20 minutes.  Uncover and add wine to pan.  Continue to cook until wine
reduces.  At the end, just before serving add chopped parsley and fresh lemon juice.