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1
Dry the chicken pieces with paper towels to remove any excess moisture and liberally season with salt and pepper on both sides.
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2
Heat the oil in a large skillet on medium heat, and when the oil is hot, add the chicken pieces, skin side down and fry until nicely browned, turning to brown both sides, 3 to 5 minutes on each side.
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3
When the chicken has browned, transfer to a plate and set aside.
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4
Add the white wine and garlic to the pan, scraping the brown bits off the bottom of the pan.
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5
After the wine has reduced by half, about 3 minutes, add the strained tomatoes, olives, salt and pepper.
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6
Stir until combined.
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7
Return the chicken to the skillet with its juices.
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8
Cover, turn the heat down to low and simmer for 20 minutes.
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9
Remove the cover and cook another 10 minutes, until the chicken is done and the sauce has thickened slightly.
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10
Remove the chicken to a warmed platter.
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11
Adjust the seasoning of the sauce with salt and pepper, and pour the sauce and olives over the chicken.
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12
Serve hot.
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13
*Note: Strained tomatoes can be readily found in most supermarkets in either the canned tomato or pasta aisles.
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14
Sometimes the product may be referred to by its Italian name passato and can be found either bottled or cartoned, as is the case with the Pomi brand.
