You can go with all thighs or if you have a big enough sauté pan you could go with a whole chicken. For a whole chicken you would ask the butcher to remove the backbone and split the breastbone. If he wouldn't you could do it yourself it's not at all daunting. Then you would spread the bird out and cook it in the same way that we did the thighs tonight. Put the pan on at medium high with about 1 tbsp. of olive oil and 1 tbsp. butter. Salt and pepper both sides of the chicken. Now here is where the Diavola (devil) comes in. Use a lot more black pepper than you normally would. Like 3-4 times as much. Put the thighs in the pan skin side down.

When the skin gets crispy turn them over and get the other side crispy too. Squeeze the juice from a whole lemon over the chicken and add the lemon rinds to the pan. Add the red wine and the sage. Reduce to a simmer and cover the pan. cook for 30-45 minutes turning a few times. When you can pull the meat away from the bone with a fork and there is no pink color to the meat or bone it is done.

Serve it with the juices from the pan topping it so you can dip some of your homemade bread in it. It's simple and it's real good.