In a large mixing bowl or baking dish, combine the vinegar, Dijon, olive oil, garlic, salt, and rosemary.
Add the chicken and olives and swish the meat around until coated in the marinade. Refrigerate for at least 1 hour or overnight, covered.
Preheat the oven to 375 degrees.
Transfer the chicken and as much of the marinade as you can into a 9 x 13 baking dish or oven-proof skillet. Arrange the chicken in an even layer. Pour the white wine into the pan and season the chicken lightly with salt. Bake in the oven for 1 1/2 hours, until the chicken is very tender and the top is golden brown.
Serve alongside quinoa, rice, or some crusty bread.