Roasted Chicken With Chili-Sage Glaze

Two (3-pound) chickens, cut in half lengthwise

8 fresh sage leaves, plus 3 tablespoons chopped fresh sage

Salt and pepper to taste

1 1/2 cups dry white wine

5 tablespoons apple chutney, preserves, jam or jelly

5 tablespoons chopped shallots

4 tablespoons mild or hot chili powder to taste

Preheat the oven to 400 degrees. Starting at neck end of the chickens, slide your fingers between the skin and breasts to loosen the skin. Place 2 sage leaves under the skin of each breast. Sprinkle chickens with salt and pepper. Transfer chickens, skin side up, to a medium roasting pan. Roast for 20 to 25 minutes.

Meanwhile, simmer 3/4 cup of the wine, the preserves and shallots in small heavy saucepan until the glaze is slightly thickened, about 6 minutes. Stir in the chopped sage and chili powder.

Brush half of the glaze on the chickens and cook for 10 minutes more, then brush with remaining glaze and roast until the chickens are cooked through and the glaze is bubbling, about 10 minutes longer. Transfer to heated platter.

Spoon off the fat from juices in pan. Put the roasting pan directly atop two burners over medium heat. Add the remaining 3/4 cup wine and boil until the liquid is reduced by 1/3, about 5 minutes. Season the sauce to taste with salt and pepper.

Cut the chickens into serving pieces, transfer to serving platter and spoon the sauce over the chickens.

Makes 6 to 8 servings.