Braised Chicken with Tomatoes and Olives

• 8 chicken thighs with skin and bones (2 1/2 lb)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 large garlic cloves, minced
• 1 teaspoon chopped fresh thyme
• 1 (14- to 15-oz) can crushed tomatoes in puree
• 1/2 cup Kalamata or other brine-cured black olives, pitted and quartered lengthwise
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Garnish: fresh thyme leaves
• Accompaniment: spaghettini with garlic and lemon

1. Pat chicken dry and season with salt and pepper.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.
3. Pour off all but 1 tablespoon fat from skillet.
4. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes.
5. Stir in tomatoes, olives, salt, and pepper and return chicken to skillet.
6. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.

chicken, olive oil, onion, garlic, thyme, tomatoes, black olives, salt, black pepper, thyme, accompaniment

Taken from www.epicurious.com/recipes/food/views/braised-chicken-with-tomatoes-and-olives-105907 (may not work)