2 chickens, cut in half
1 1/2 cup dry white wine
8 fresh sage leaves
3 tbsp chopped fresh sage
5 tbsp apple jam
4 tbsp chili powder
5 tbsp chopped shallots
Salt and pepper

Preheat the oven to 400 degrees. Slide your fingers between the skin and chicken breasts to loosen the skin. Place 2 sage leaves under the skin of each breast. Sprinkle the chicken with pepper and salt. Transfer the chicken, with skin side up, to a medium-size roasting pan. Roast it for about 20-25 minutes. Meanwhile, boil slowly 3/4 cup of wine, apple preserves and shallots in a small heavy saucepan for about 6 minutes, until the glaze is slightly thickened. Add the chopped sage and chili powder. Brush half of the glaze on the chickens and cook for about 10 minutes. Then brush the remaining glaze and roast, until the chickens are well cooked and the glaze is bubbling. Transfer the chickens to the heated platter. Take off the fat from the juices in pan. Place the roasting pan directly on the burner over a medium heat. Then add remaining 3/4 cup wine and boil it for about 5 minutes, until the liquid is reduced to about 1/3. Season the sauce with pepper and salt to taste. Cut chicken into serving pieces. Transfer them to serving platter and add spoonful of sauce over the chickens.