Ingredients (Serves 4)
Mamma Agata's Secret
Infuse the wine with fresh rosemary and sage leaves for three days prior to preparing this dish
Mamma Agata's Secret
Use a non-stick frying pan for this recipe, as the chicken reduces in size once it is cooked. This makes the chicken much juicer, as the flavor seals in the chicken when the skin is seared over high heat.
Clean the chicken and separate into pieces - do not remove the skin.
Place the pan on the stovetop over a high flame until it becomes very hot; 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
Cut each of the 4 garlic cloves in half and add it to the pan. Heat the garlic cloves until they are golden brown in color (but not burned), then add the chicken to the pan one piece at a time
Once you hear the chicken sizzle, add the rest of the chicken to the pan to caramelize the skin and add a pinch of salt and the dried sage
Add half of the rosemary leaves, flip the chicken and add the remaining rosemary to the other side of the chicken
Lower the flame, cover and cook over low heat for 20 minutes
Mamma Agata's Secret
The lid on pan helps the chicken maintain its moisture while cooking
Next, add the cooking wine to the chicken, along with the fresh parsley leaves and continue to cook the chicken over low heat until the most of the wine is absorbed into the chicken.
Mamma Agata's Secret
Add the lemon juice to the chicken at the very end - while the chicken is still hot, but not while it is cooking over a flame. If the lemon juice is added to the pan and cooked, it will become bitter in taste
Serve hot, garnish with parsley and just before serving, pour the lemon juice over the chicken
