Preheat oven to 425 degrees.

Cut the chicken into 10 pieces. The Butcher can also do this.
Season well with salt and pepper and set aside.

Heat a large cast-iron skillet to medium-high and add 2 tablespoons of olive oil. Once the oil is nice and hot, begin to add the chicken in batches. Leave it to sit and cook for 5 to 7 minutes. Then, turn and cook the other side for 3 to 4 minutes. Once the chicken is nicely browned on both sides, you can remove it from the skillet and set it aside on a plate.
Continue to do this is in batches until the chicken is done.
Add the chicken back into the cast iron skillet and place in the oven for 15 to 20 minutes or until the inside is cooked through.

Remove the skillet from the oven and remove the chicken and place on a serving dish.
Using the same cast-iron skillet, leaving the juices from the chicken; Heat over medium heat, and add the shallot, garlic, lemon juice, and wine. Cook for 3 to 5 minutes until the sauce is thicker and cooked down slightly. Serve the sauce alongside the chicken or feel free to pour it on the top.