Pan roasted chicken, white wine, Rosendal vinegar, garlic-rosemary, preserved lemon 1 whole free range chicken 2 cups white wine( Sauvignon Blanc) Olive oil 6 bulbs garlic 1/4 cup rosendal vinegar 1 tbsp butter 1/2 preserved lemon 1 fresh lemon 1 chopped green chilli Salt and pepper 1. Cut out the back bone and butterfly the chicken, season with salt and pepper. 2. Heat a pan to medium heat, add olive oil. ( no need to be sizzling hot just a nice sizzle once it hits the pan. A good medium heat w