1 Tbsp olive oil 

8 chicken thighs 

1 tsp salt, divided

½ tsp pepper, divided

1 onion, chopped 

12 garlic cloves, peeled 

½ cup dry white wine 

½ cup chicken broth  

1 cup canned, crushed tomatoes in thick purée 

1/3 cup halved, pitted black olives 

1/3 cup chopped fresh basil leaves

1/3 cup chopped fresh Italian parsley

1/3 cup chopped fresh oregano leaves

Preparation:   Serves 4

In a large, deep frying pan, heat the oil over medium-high heat. Season the chicken with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce heat to medium.

Add the onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the wine. Bring to a simmer, scraping the bottom of the pan to dislodge any browned bits. Simmer until the wine is reduced to approximately ¼ cup. 

Add the broth, tomatoes, olives, remaining ½ teaspoon salt and the chicken, skin-side up, with any accumulated juices. Cover and simmer until the chicken is just done, 20 to 25 minutes. Remove chicken and then mash the garlic cloves with a fork. Stir in remaining ¼ teaspoon pepper, the basil, parsley and oregano and bring just to a simmer. Pour sauce over chicken and serve.