7 lb. chicken, cut into serving pieces
2 tbsp. olive oil
2 onions, chopped
4 garlic cloves, minced
2 bay leaves
1 tsp. dried thyme
2 tsp. ground cumin
1 c. unpitted green olives
1 c. unpitted black olives
1 1/2 c. dry white wine
1 1/2 c. canned chicken broth
3 tsp. cornstarch, dissolved in 1 tbsp. cold water

In a heavy flame proof casserole, large enough to hold the chicken pieces in one layer, heat the oil over moderately high heat until it is hot but not smoking. Pat chicken dry and season with salt and pepper; brown in oil. Remove chicken to a plate when browned and reduce heat to moderately low. Add onion to pan and saute until softened.

Add garlic, bay leaf, thyme, and cumin and cook for 1 minute, stirring. Return the chicken to the casserole along with any juices accumulated on the plate. Add olives and wine; bring to a boil. Braise the chicken, covered, in a preheated 325 degree oven for 20-25 minutes or until it is tender. Transfer the chicken and olives with a slotted spoon to a bed of hot cooked rice; cover loosely with foil to keep warm.

Boil the liquid, stirring occasionally, until it is reduce by half. Add the chicken broth and bring liquid to a boil. Whisk in the dissolved cornstarch and boil for 1 minute. Strain the sauce through a fine sieve into a sauce boat. Drizzle some over the chicken and serve the remaining sauce separately.