When you make this, ask us to butcher the chicken for al Mattone, so it will lie flat in the pan.
1 broiler chicken, about 2½ lb, cut in half
1/4 cup olive oil
2 cloves garlic, peeled and smashed
1/4 cup dry white wine
4 sage leaves or 1 sprig rosemary leaves, chopped
A brick or other heavy object
Choose a sauté pan large enough to hold both chicken halves. Heat oil in pan over medium heat. Add garlic and brown until fragrant, but do not burn. Discard garlic.
Season chicken with salt and pepper. Put chicken in pan, bone side down. Cover with a plate, then put a brick on the plate to flatten chicken against the pan. Cook 15 minutes.
Remove plate and brick and turn chicken. Replace plate and brick. Cook 10 minutes more. Deglaze pan with wine. Add sage or rosemary. Reduce quickly. Pour pan sauce over chicken and serve. (There won't be much sauce.)
An easy & excellent side dish:
When you put the chicken on, start boiling red or Yukon Gold potatoes. After 20 to 25 minutes, drain, cut in quarters, and toss with 1/4 cup olive oil, salt, and pepper.