This is basically "Joy of Cooking"'s recipe. This is just such wonderful comfort food. Truly rustic and delightfully rich in flavor. If you like this recipe, see all my recipes at my site: mybestcookbook.wordpress.com
1You can use any chicken you prefer. I like all one part because it cooks equally and we prefer thighs. Pat dry sprinkle with salt and pepper and dredge in flour
2Fry in EVOO until browned on both sides. Remove to a plate.
3Add sliced onions and the rosemary and sage. Saute until translucent. Return chicken to the pan and add the wine and garlic. Cook until wine has mostly evaporated (Note you can use white wine as well)
4Add tomatoes, stock and bay leaf. Reduce heat and simmer for 20 min. I like to let it sit off for an hour or so at this point to let the flavors meld a bit more.
5Taste for seasonings, add more salt and pepper if needed. As you approach meal time, add the olives and just heat through.
6Serve over egg noodles, or pasta with a good quality Italian cheese, grated over, and with a hearty crusty bread.