This dish should be set up to marinate in the refrigerator overnight. 

Clean and dry chicken and trim away excess fat.  In a bowl combine the oil, garlic, thyme, sage, and lemon juice and stir to mix well.  Put the chicken in a big plastic tub, pour about half the mixture over it and toss to coat. Finish putting the chicken and sausage in the tub and pour remaining mixture over it.  If you can, try to toss this the next morning so the marinade coats all the pieces. 

Take the tub out of the refrigerator about 30 minutes before cooking.  Pre heat oven to 375.  When you are ready to cook, place the chicken in the pan skin-side down. Arrange the sausages around the chicken.  Cook for 25 minutes at 375.  Turn chicken skin side up.   Lower heat to 350, add the 3 cups of white wine and continue to cook, basting somewhat frequently.  (At a family BBQ you don't get to baste too often and it is still good!)  Continue to cook for another 45 minutes or so(the more pieces of chicken and sausage in the pan, the longer you'll have to cook it), until chicken is golden and juices run clear when pierced with a fork. 

Arrange the chicken and sausages on a large platter, sprinkle parsley over it and serve.  If you want, and you have the time, you can slice the sausages to go further but I never do.