Chicken With Capers And Italian Olives

• 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

1. 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.
2. 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.

chicken, salt, pepper, olive oil, white wine, italian olives, capers, bay leaf, chicken stock, whipping cream

Taken from www.food.com/recipe/chicken-with-capers-and-italian-olives-350080 (may not work)