Chicken with White Wine, Rosemary, Sage and Lemon

This needs a better title...LOL.....but dumb name or not, it's delicious!

Chicken with White Wine, Rosemary, Sage and Lemon

3 to 4 lbs. whole chicken legs (leg and thigh), bone-in and skin left on
6 large shallots, sliced
4 sprigs fresh rosemary, needles removed and finely chopped
5 fresh sage leaves, finely chopped
2 large cloves garlic, pushed thru a press
1/4 cup olive oil
1 cup Pinot Grigio
1 lemon
Kosher salt and ground white pepper

Add the chicken legs to a large non-stick skillet. Add the shallots, garlic, rosemary and sage making sure to coat the chicken with the chopped herbs on both sides. Add the oil to coat the chicken pieces. Turn the chicken skin side down. Season with salt and pepper. Turn heat to medium and cook until the shallots are very soft and both the chicken has turned golden brown, about 20 minutes. If the onions and chicken start to brown too quickly, turn the heat down. Turn the chicken piece over. Add the wine and bring to a boil. Reduce the heat, cover the skillet and simmer gently until the chicken is tender, another 20 minutes. Remove the cover and squeeze the lemon over the chicken. Season again with salt and pepper. This recipe makes an outrageous sauce so serve with crusty Italian bread.