1. 1

   Step 1

   Wash the 1 kg chicken, remove excess fat, and cut down the center to flatten it.

2. 2

   Step 2

   Heat 2 tbsp of extra virgin olive oil in a large saucepan.

3. 3

   Step 3

   Place the chicken in the saucepan and pour the juice of 2 lemons over it.

4. 4

   Step 4

   Season with sage, rosemary, fennel flowers, turmeric, salt, and pepper to taste.

5. 5

   Step 5

   Turn the chicken a couple of times to coat it evenly with the aromatics.

6. 6

   Step 6

   Pour 150 ml of rosé wine into the saucepan.

7. 7

   Step 7

   Cover with a lid and cook over medium heat for 30 minutes.

   Timer 30 min
8. 8

   Step 8

   Turn the chicken to brown the other side; it will naturally divide into 4 pieces during cooking.

9. 9

   Step 9

   If necessary, add a little water to taste to keep the sauce from drying out.

10. 10

    Step 10

    Cook for another 15 minutes without the lid, until the skin is crispy.

    Timer 15 min

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