| Wash and pat dry the chicken and season with salt
and pepper. Heat the olive oil in a Dutch oven or large, wide pot and
brown the chicken in batches, turning to color on all sides. Remove
with a slotted spoon.
Pour off all but two tablespoons of fat from the pot. Over medium
heat cook the onion until it starts to turn golden, about 10 minutes.
Add the garlic and stir for a minute. Add the smoked pork or Canadian
bacon and stir all together for a minute or so.
Place the chicken back in the pot, pour in the tomatoes, broth and
wine. Bring to a boil over high heat. Reduce to low, add the herbs
and simmer until the chicken is tender, about 45 minutes. About halfway
through cooking the chicken, add the olives and about five minutes
before removing from heat add the basil. Remove from heat and serve.
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