Georgeanne Brennan's Chicken Provencal
(SF Chronicle, 4 Oct 2009)

Ingredients:

4 chicken thighs or two whole legs
1 tablespoon fresh crushed thyme leaves
1 teaspoon chopped rosemary
1 medium yellow onion, peeled & chopped
1 bell pepper, chopped up
2 cloves garlic, peeled & crushed
chopped tomatoes: two fresh or one can
dozen black olives, pitted

Preparation:

Roll the chicken pieces in salt, pepper, rosemary & thyme.
Heat some olive oil in your largest skillet and brown the
chicken, turning every few minutes.  Then add the onion
and garlic and cook for another 5 minutes.  Then add the
bell pepper and tomatoes.  Reduce the heat to low, cover
the skillet, and cook for 45 minutes.  Then add the olives
and go another 10 minutes covered with low heat.

Serve with cooked pasta or a crusty loaf of French bread.

Serves 2 to 3.