Gallina al Mirto

Pat the whole chicken pieces dry thoroughly with paper towels and season generously with fine sea salt and black pepper.

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Add the seasoned whole chicken pieces to the pot and brown them on all sides until golden, working in batches if necessary to avoid overcrowding. Remove the browned chicken and set aside.