Provencal Sauteed Chicken - cooking recipe

Ingredients

1 (4 1/2 lb.) chicken, cut into 8 pieces
3 Tbsp. olive oil or black olives
1/2 c. chopped salt pork (about 2 1/2 oz.)
1 c. chopped onion
1 (28 oz.) can diced peeled tomatoes with juices
1 (14 1/2 oz.) can low-salt chicken broth
3/4 c. dry white wine
6 fresh thyme sprigs or 1 Tbsp. dried
3 large garlic cloves, minced
2 bay leaves
1 c. drained Nicoise olives
1/2 c. sliced fresh basil

Preparation

Season chicken with salt and pepper. Heat oil in heavy Dutch oven over medium-high heat.
Working in batches, add chicken and brown on all sides, about 5 minutes per batch.
Transfer chicken to plate.
Pour off all but 2 tablespoons fat from Dutch oven. Add salt pork; saute until golden, about 6 minutes.
Add tomatoes with their juices, broth, wine, thyme, garlic and bay leaves and bring to boil.
Return chicken to oven.
Cover and simmer until chicken is cooked through, about 20 minutes.
Transfer chicken to large bowl. Add olives to Dutch oven and boil until mixture is reduced to 3 cups, about 25 minutes.
Mix in basil.
Return chicken to Dutch oven and stir until heated through, about 3 minutes.
Transfer chicken to shallow serving bowl.
Spoon sauce over and serve!