Chicken with Black Olives

Season the chicken pieces with half the salt and pepper. Heat the oil in a large skillet or Dutch oven. Brown the chicken, skin side down, over high heat, about 5 minutes.

When the chicken is golden brown, turn it over, pour the wine and chicken broth into the pan, scatter the garlic, herbs, and olives over the chicken, and add the remaining salt and pepper. Shake the pan to distribute the olives and herbs evenly. Reduce the heat, and braise the chicken over medium-low heat for 25 to 30 minutes, basting with the pan juices while cooking.

Heat the broiler. When the chicken is done, transfer the cooked chicken to an oven-proof platter. Cook the chicken under the broiler for 1 to 2 minutes to crisp the skin. Raise the heat under the braising pan and simmer the juices for 2 minutes to thicken. Spoon the olives and juices over the chicken and serve.