1.  In a large sauté pan over medium-high heat, add the olive oil and the chicken, skin side down. Lower the flame to medium and brown the chicken on all sides until golden, about 20 minutes.

2.  Once the chicken has browned, add the diced onion, carrot, celery and minced garlic to the pan along with the bay leaves and rosemary. Continue to sauté all ingredients for 3 - 4 minutes or until the onion becomes translucent.

3.  Add the white wine to the pan and simmer for 3 - 5 minutes.

4.  Add the can of tomatoes and 1/2 a can of water to the pan as well as the olives. Mix all ingredients well and bring the liquid in the pan to a low simmer. Cover the pan and simmer over medium heat for 25 - 30 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan. If, during simmering, the sauce becomes too thick, add water as necessary.

5.  If, after 30 minutes, the sauce is too thin, uncover the pan, raise the heat to medium-high and simmer until the sauce thickens to your liking. Ensure the chicken is thoroughly cooked through. Taste the sauce and add salt if necessary. Remove the rosemary sprigs and bay leaves from the pan and discard them.

6.  Remove the pan from the heat, plate and serve.

Notes

-  As an alternative to a whole chicken, you can use 3 pounds of chicken legs, thighs or wings - or a mix of all three.

-  Use a stainless steel or non-stick sauté pan for this dish. Do not use cast iron, as the reaction from the acid from the tomatoes and wine will cause a metallic taste in the sauce.