Step 1

Preheat oven to 190C/375F.

Step 2

Wash the chicken under water and pat dry with paper towels.

Step 3

Sprinkle over the salt and 5 grinds of black pepper and pat all over the chicken, concentrating on the top and sides.

Step 4

Heat oil in a heavy based pot over high heat. (Note 1)

Step 5

Brown the chicken all over as best you can. I find the easiest way to do this (and minimising skin tearing) is with tongs stuck in the rear of the chicken and a wooden spoon to lift and leverage the chicken. Tilt the chicken as required to brown as much of the skin as you can. (Note 2)

Step 6

If you can manage it (or if you have a helper), pour the excess fat out of the pot with the chicken still in it. If you can't, remove the chicken onto a plate, then drain the fat.

Step 7

Add the remaining ingredients into the pot (return the chicken to the pot if you removed it).

Step 8

Bake covered for 40 minutes, then bake uncovered for 50 minutes (1.5 hrs in total).

Step 9

Let stand for 5 minutes or so before removing the chicken from the pot onto a serving plate. Serve the sauce on the side. I prefer not to strain it because I want the bits of curd and garlic on my chicken, as well as bits of sage.