Nicoise Chicken Stew with Tomatoes and Black Olives

Directions

1. 1

   3 pound chicken -- cut into 8 serving pieces 3 tablespoons olive oil 12 small white onions -- peeled 1/2 teaspoon dried thyme or 1 sprig fre

2. 2

   Add the onions and thyme and cook for 5 to 6 minutes, or until lightly browned

3. 3

   Transfer browned onions to a bowl

4. 4

   In the skillet heat the remaining 2 tablespoons oil over moderately high heat until hot

5. 5

   Pat the chicken pieces dry and season with salt and pepper

6. 6

   Brown the chicken, in batches if necessary, and transfer to a plate

7. 7

   Drain off all but 2 tablespoons of fat from the pan and add the shallots and garlic, cooking over moderate heat for 30 seconds

8. 8

   Stir in the tomatoes, wine, and cheesecloth bag and add the onions, chicken skin side up, and any juices that have accumulated on the plate