• Stir together olives, garlic, sage and rosemary; place in 9- x 12-inch baking dish. Stir in salt, nutmeg, lemon zest and juice; sprinkle with pepper. Add chicken, turning to coat. Cover and refrigerate overnight.
• Heat olive oil in large sauté pan set over medium-high heat; brown chicken, in single layer, all over. Increase heat to high; stir in wine and cook for 2 minutes.
• Reduce heat to medium-low; cover and cook for 30 minutes or until chicken is cooked through. Add lemon slices and red pepper during last 10 to 12 minutes of cooking. Serve chicken hot with pan juices.

Tip: Keep peeled garlic cloves tightly wrapped in plastic wrap in the refrigerator.

Recipe provided by Chef Mary Ann Esposito