Substitute green olives if you can't find Greek-style black olives.

4 boneless, skinless chicken thighs
Salt and pepper
Flour
2 tablespoons olive oil or vegetable oil
1 medium onion, minced finely
3 cloves garlic, minced
1 to 2 cups chicken broth
12 Kalamata or other Greek-style or
    Mediterranean-style olives

Season chicken with salt and pepper. Coat with flour and shake off excess. Heat vegetable oil in a wide skillet over medium-high heat. Add chicken thighs and cook 5 minutes; they should be golden. Turn the thighs and cook 5 minutes more.

Remove chicken to a plate. Add onion and garlic to the pan and cook about 5 minutes, until softened. Add chicken broth. Bring to a boil over high heat and add chicken back to pan. Lower heat and boil gently for about 20 minutes, or until chicken is cooked through and the liquid is quite reduced and sauce-like.

While the chicken cooks, pit olives if necessary. Chop and add to pan.

Serves 4.