Ida's Chicken al Mattone with Olivet Lane Chardonnay

Fine food is a staple of all of the Pellegrini households and of each generation. Ida Pellegrini – mother of Robert, Richard and Jeanne – credits her cooking expertise to her mother, Gina Martelli, who brought rich culinary traditions to San Francisco from her native Tuscany. Ida furthered her culinary skills under the guidance of Mary Pellegrini, her mother-in law, who together with her husband Nello mastered Tuscan cuisine from his mother, Linda, who in turn sent old family recipes from Italy to San Francisco during the early part of the 20th century. Today, Nonna Ida continues to prepare authentic Italian dishes like Chicken al Mattone for her children and grandchildren at her home in San Francisco.

1 whole chicken, 3 to 3½ lbs.
Salt and pepper
4 gloves garlic, crushed
4-5 sprigs cut sage
2 sprigs fresh rosemary
4 tablespoons oil
1 brick (mattone) or any heavy heat-safe object
½ cup Olivet Lane Chardonnay
Heavy skillet