– Season chicken with rubbed sage, salt, and pepper. Place the chicken in a covered container with the wine and chopped olives. – Marinate the chicken overnight. – When ready to cook chicken, take the chicken out and let it sit. Bringing the chicken to room temperature helps the chicken to cook evenly.
– While you are waiting, preheat the oven. – After the chicken has sat out for, place a few drizzles of the olive oil in a cast iron pan. Using your stove top let the oil heat up on medium heat. Once the oil is hot, add the chicken pieces, and evenly brown the chicken on both sides. – Once you have browned the chicken, remove the chicken from the pan.
– Now add the wine to this hot pan. The wine will deglaze the pan. – Immediately after add your heavy cream, mushrooms, sage, and garlic. You can cook this sauce for a couple of minutes if you like. – Then, add your chicken back in to the pan. – Top the dish with salt, pepper, and the remaining olives. – Bake the dish covered until the chicken is well done.