In a large, gallon-sized Ziplock bag, combine the vinegar, Dijon, olive oil, garlic, salt, and rosemary.
Add the chicken and olives to the bag, seal tightly, and swish the chicken around until coated in the mixture. Refrigerate for at least 1 hour or overnight.
Transfer the chicken and as much of the marinade as you can squeeze out of the bag into a 9 x 13 making 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.