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1
Preheat oven to 450F.
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2
Season chicken with salt and pepper.
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3
In an 8- to 10-inch ovenproof skillet roast chicken in middle of oven 20 minutes.
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4
Reduce temperature to 350F.
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5
Roast chicken 40 minutes more, or until a thermometer inserted in fleshy part of an inner thigh registers 170F.
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6
and juices run clear.
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7
Transfer chicken to a cutting board and keep warm, loosely covered.
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8
While chicken is roasting, finely chop onion and garlic separately.
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9
Seed tomatoes and cut into 1/4-inch dice.
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10
Pit olives and finely slice.
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11
Chop enough basil to measure 2 tablespoons and cut remaining leaves into thin strips.
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12
Pour off all but 2 teaspoons fat from skillet and saute onion over moderately high heat, stirring, 30 seconds.
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13
Add garlic and saute, stirring, 30 seconds.
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14
Add wine and deglaze skillet, scraping up brown bits.
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15
Simmer mixture until reduced by about half.
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16
Add stock and return mixture to a simmer.
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17
Add tomato and olives and simmer until sauce is slightly thickened, about 3 minutes.
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18
Stir in basil strips and remove pan from heat.
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19
Cut chicken into 4 serving pieces.
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20
Pour sauce over chicken and sprinkle with chopped basil.
