Cut the chicken into rather small pieces, put it in a saucepan and cook it with some chopped lard and a little olive oil.
After about 30 minutes, when the meat has browned, pour a glass of white wine, raise the heat and let it evaporate. Season with a sprig of rosemary, some sage leaves, about ten unpeeled cloves of garlic, pepper or chilli pepper to taste and salt.
Finish cooking and, if the meat has dried too much, moisten with a few pieces of fresh tomato.
Consorzio Vini Piceni
Via Vannicola, 5 (ex Palazzo del Giudice) - 63073 Offida (AP) Italy