Preheat oven to 400F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325F. Add olives to pan. Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve. Serves 2 to 4. Bon Appetit March 1990
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|Serving Size: 1 Serving (1688g)|
|Recipe Makes: 1|
|Calories from Fat: 2223 (63%)|
|Amt Per Serving||% DV|
|Total Fat 247g||329 %|
|Saturated Fat 69.1g||346 %|
|Monounsaturated Fat 105.6g|
|Polyunsanturated Fat 51.7g|
|Cholesterol 1176mg||362 %|
|Sodium 1688.8mg||58 %|
|Potassium 3090.2mg||81 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 9.1g|
|Protein 293.6g||419 %|
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Calories per serving: 3536
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