Chicken With Capers And Italian Olives - cooking recipe

Ingredients

6 chicken thighs, skin on
1 pinch salt
1 pinch pepper
1 tablespoon olive oil
1/4 cup dry white wine
1/2 cup Italian olives, pitted
1 tablespoon drained capers
1 bay leaf
1/4 cup chicken stock
1/2 cup whipping cream or 1/2 cup half-and-half

Preparation

Season the chicken with salt and pepper to taste. Heat a non-stick frying pan and add oil. Brown both sides and remove. Transfer to a 4-6 quart pot. Add the remaining ingredients, Except Cream. Bring to a simmer. Cook covered for 40 minutes.
Remove the chicken to a warm platter. Add the cream to the pot simmer for 2-3 minutes to reduce and thicken. Salt and pepper to taste, pour sauce over chicken. Serve, garnish with Parsley.