Allow the chicken to rest at room temperature for at least 20 minutes before cooking. Pat them dry with paper towels and season them well with the sea salt, black pepper and paprika.
In a large heavy pan heat up 3 tablespoons of olive oil.
Add the garlic cloves and cook until golden on both sides, making sure not to burn it. Transfer to a bowl and reserve.
Pan sear the chicken on each side for a couple of minutes until a little golden. Transfer to a bowl and keep warm while working in batches, not to overcrowd the pan.
Add the milk to the pan you cooked the chicken in, and using a spatula make sure to scrape all the brown bits from the bottom. Bring the milk to a gentle simmer.
Add the sage leaves, garlic and chicken back to the pan with the milk sauce. Bring to a gentle simmer and cover with a lid. Cook for 30 minutes.
Remove the lid from the pan and continue simmering on low heat for another 15 minutes until the chicken is tender and the sauce has reduced to your linking.
Adjust seasonings to your taste with more sea salt and serve. Garnish with the parsley, a sprinkling of red pepper flakes and nice drizzle of extra virgin olive oil.