In a large saucepan to contain the meat, heat the oil and garlic with its peel add the previously peppery, salted and lightly floured meat and brown well over medium heat.
Add the wine little by little in order to allow the alcohol to evaporate.
Add sage and rosemary and adjust the temperature so that cooking proceeds on a very low flame. Cover with the lid, but not completely.
Occasionally turn the chicken pieces over, and if necessary add 2 or 3 tablespoons of water, if the liquid in the pot should be too little.
Once the meat is ready, remove it from the pan and put it on a hot serving dish. Pour the sauce over the meat and serve immediately.
