2Season chicken pieces with salt and pepper. Heat olive oil in a large skillet, preferably cast iron, over medium-high heat. When oil begins to sizzle, place half the chicken in skillet, cooking about three minute per side, until browned. Remove first batch to a plate and do same for second half. Place all chicken in the skillet and arrange olives, shallot and grapes around it. Sprinkle rosemary on top.
3Place skillet in the pre-heated oven and roast for about 20-25 minutes. Remove chicken from oven and place, along with all extra ingredients on a serving platter.
4Add the wine and chicken broth to the juices remaining in the skillet and simmer for about three minutes or until liquid reduced in half. Pour this sauce mixture over the chicken and enjoy.