Ingredients

• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 3 -4 lbs bone-in chicken breasts or 3 -4 lbs bone-in chicken thighs
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 fennel bulb, thinly sliced
• 4 garlic cloves, crushed
• 1 cup dry white wine
• 2 sprigs fresh rosemary
• 1/2 cup chicken broth
• 15 ounces crushed tomatoes or 15 ounces diced tomatoes
• 1 cup black olives or 1 cup green olives

Instructions

1. Preheat oven to 400°F.

2. Season chicken pieces with salt, pepper, and thyme.

3. Brown chicken pieces in olive oil.

4. Saute onion and fennel in remaining oil until tender.

5. Add garlic to onion, cooking just until fragrant before adding the wine to the pan.

6. Simmer for about 5 minutes.

7. Stir tomatoes, chicken broth and rosemary into the sauce then pour over the chicken in an ovenproof baking dish.

8. Roast the chicken, covered, for 25-35 minutes or until chicken is no longer pink by the bone, adding olives during the last 5 minutes of cooking.

9. Check seasoning again before serving.