Preheat the oven to 180°C. Peel the potatoes, cut into 5 mm thick slices and place in an oven dish. Peel and lightly press the garlic and add to the potatoes with the olives. Drizzle everything with 2 tbsp. oil and season with salt and pepper. Pour in the Marsala and 150 ml water. Season the chicken with salt and pepper, cover each with 1 sage leaf and wrap each in 1 slice of ham. Place the meat on top of the potatoes, drizzle with the remaining oil and cook in the oven for approx. 35 minutes.
Arrange the runner beans and the remaining sage leaves around the meat. Cook for a further 10-15 minutes.