1.Season chicken with salt and pepper; set aside. Finely chop 4 of the sage leaves; set aside.
2. In large ovenproof skillet, heat oil over medium-high heat; fry garlic and remaining whole sage leaves until garlic is lightly browned, 1 minute. With slotted spoon, set sage aside for garnish. Remove garlic and chop; set aside. Brown chicken, in batches, 5 to 6 minutes. Transfer to plate.
3. Add potatoes to pan; saut?ntil browned, about 7 minutes. Pour off fat. Return chicken and any accumulated juices to pan. Add wine, remaining salt and pepper, and reserved chopped garlic and chopped sage; bring to boil.
4. Roast in a 425 degree oven, basting 2 or 3 times, until sauce is thickened and juices run clear when chicken is pierced, 30 minutes. Serve garnished with reserved fried sage leaves.