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1) Heat the olive oil in a large pot.
2) Brown the outside of the chicken to seal the juices
3) Finely chop the fresh rosemary and garlic. Stir well and season
with salt and black pepper, then add to chicken.
4)Add a galss of white wine (high temperature so the wine
evaporates).
5) Cover and cook for about 40 minutes over medium to low heat.
5) Add black olives and stir.
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