Add the onions and capers and cook,
stirring occasionally, until the onions
soften, 3 to 5 minutes. Add the garlic
and tomatoes; cook until the mixture
starts to bubble and the tomatoes
thicken slightly, 2 to 3 minutes. Stir in
the wine and let the mixture bubble
for another 2 minutes.
03Add the olives and thyme, and return
the chicken to the skillet, nestling the
pieces into the sauce. Adjust the heat so
the liquid bubbles gently but steadily,
then cover the skillet. Cook, turning the
chicken every 10 minutes or so and
adding a splash of stock or water if the
sauce looks too dry, until the chicken
is tender and cooked through, 20 to 30
minutes (an instant-read thermometer
inserted into the thickest part of the thigh
should read 155 to 165). Taste the
sauce, and adjust the seasoning. Garnish
with the parsley, and serve.