Chicken with olives




In a large deep skillet pan heat the oil, put the chicken with a pinch of salt and pepper and cook for about 10 minutes from all sides until well browned. Be careful not to burn.
Lower the heat to medium. Under the chicken, spread the garlic evenly and cook 8-10 minutes, shaking the pan occasionally, until garlic is golden. Slowly add the wine, broth and olives. Stur the pan with a wooden spoon. Cover and leave the fire for about 10-17 minutes until the juice comes out when you pierce the chicken is transparent. Serve putting together sauce, garlic and olives. Serve with baked potatoes.