Heat a deep, heavy frying pan. When hot, add the chicken pieces, skin side down, and cook over
medium heat until browned, about 10 minutes. Turn and brown the other side, 5-8 minutes more.
Transfer the chicken pieces to a plate and set aside.
Drain the excess fat from the frying pan, leaving about 15ml / 1 tbsp. Add the sliced onion and
2.5ml / 1/2 tsp salt and cook until just soft, about 5 minutes. Add the garlic and thyme and cook 1
Add the wine and stir, scraping up any bits that cling to the pan. Bring to the boil and boil
for 1 minute. Stir in the olives.
Return the chicken pieces to the pan. Add the bay leaf and season lightly with pepper. Lower the
heat, cover, and simmer until the chicken is cooked through, about 20-30 minutes.
Transfer the chicken pieces to a warmed plate. Stir the lemon juice into the sauce. Whisk in the
butter to thicken the sauce slightly. Spoon over the chicken and serve.