Preheat oven to 190C/375F.

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

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

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

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)

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.

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

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

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.