Tuscan Chicken with Olives and Capers – m. c. de marco

Ingredients

• 2 lbs. chicken legs and or thighs
• 2 T olive oil
• ½ tsp dried thyme
• 1 tsp fresh rosemary
• ¼ tsp red pepper flakes (heaping)
• ¼ tsp black pepper
• ¼ tsp sea salt
• 3 cloves garlic, whole
• ⅓ c. white wine
• 2 T balsamic vinegar
• 1-2 T capers
• 12 Kalamata olives, optionally pitted and quartered