Chicken Snatchatorre

8 skinless drumsticks
5 sprigs of fresh sage
3 sprigs of fresh rosemary
2 garlic cloves
1/2 cup olive oil
1/4 cup white wine vinegar
1 cup red or white wine

With a meat cleaver, chop off the nubby ends of the drumsticks and then chop in half.

Add the drumsticks to about 1/2 cup water to a non-stick pan and cook on medium heat for about five minutes.

Meanwhile, in a wooden mortar and pestle, pound the garlic, rosemary, and 1/4 cup of olive oil until it's chunky and pulpy. (Wooden mortar and pestles allow you to pound and crush herbs better than marble ones).

Drain the water in the pan with the chicken and add 1/4 cup of the olive oil and the fresh sage. Stir the chicken around for the first few minutes so it doesn’t stick. I shake up the chicken -- almost like a stir fry -- with two wooden spoons.
Continue cooking for about five minutes.

Add the rosemary mixture to the pan and let it simmer with the chicken for about five minutes. Add the wine I like the red wine in this recipe but I like white wine because it doesn't color the chicken and has a clean, crisp flavor). Let the wine and rosemary mixture simmer together until liquid is silky and chicken is cooked through.