Stewed Chicken with Olives

Another recipe for my brother. This was a dish that my mom's best friend, who died some years ago, used to make for us when we would visit her in Paris. It's very easy to make and fills your kitchen with a homey Mediterranean smell, a great thing on a chilly fall evening.

Stewed Chicken with Olives, Onions, and Tomatoes

Two chicken leg quarters (drumstick and thigh)
1 onion, chopped
3-4 tomatoes, chopped
1/2 cup of black, green, or mixed olives (preferably with pits)
White wine
Cooked rice or pasta

Sautee onions in a bit of olive oil in a pot large enough to hold the chicken legs. Take out the onions and set aside. Sear the chicken on both sides in the same pot until brown. Return the onions and add the tomatoes and olives. Add a few splashes of white cooking wine, a bit of salt and pepper, and lower heat to a simmer. As the tomatoes cook down, they will release cooking liquid, hopefully enough to cover most of the chicken. If not, add more wine or a small amount of water. Simmer for about 25 minutes, or until meat is cooked through but not too soft. Serve over rice or pasta.