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Remove chicken from refrigerator (30 minutes) and season generously.
Preheat oven to 200°C fan-forced. Heat olive oil in a large casserole over medium-high heat. Cook chicken, skin-side down, until golden (3-4 minutes). Turn, and cook until light golden (2-3 minutes). Transfer chicken to a plate. Add garlic, sage, lemon and wine to casserole and bring to a simmer. Add milk, whisk to combine and season to taste. Return chicken, skin-side up, to casserole and roast in oven until golden and milk has formed curds (40-45 minutes). Remove chicken from casserole and set aside to rest (15 minutes).
Meanwhile, for buttered spinach, melt butter in a large frying pan over medium heat until foaming. Add spinach and sauté until tender (2-3 minutes). Remove from heat; stir through nutmeg and season to taste.
Cut chicken into 8 pieces and arrange on a serving platter; top with milk curds, garlic, lemon peel, grated parmesan and fried sage. Serve with buttered spinach on the side.