1 chicken about 1kg/2lb
1/2 cup vinegar
2 sprigs sage
Juice od 1/2 lemon
4 tblsp olive oil
Salt and pepper
2 onions, peeled and cut into rough chunks
3 cloves garlic, peeled
400mls (14flox) chicken stock
250mls (9floz) red wine
Extra sage, for garnish
Preheat the oven to 175c
Dab the chicken with vinegar.
Wash the sage leaves, pat dry and chop finely.
Put the lemon juice, sage and olive oil into a bowl and mix well.
Season liberally with salt and pepper.
Pour the sage marinade over the chicken, cover and leave in the fridge for about an hour.
Put the chicken into a roasting dish with the onions and garlic.
Spoon a little stock over and roast in the oven for about 1 hour, basting with the remaining stock and red wine from time to time. Serve garnished with sage.