Step 1

Pat chicken dry with paper towels, then lightly season on both sides with salt and pepper. Heat the oil in a large deep skillet over medium heat until shimmering. Cook chicken, skin-side down, until lightly browned, about 6 minutes. Turn chicken over and cook for 1 minute. (Work in batches, if necessary, transferring thighs to a plate as they're done.)

Step 2

Return chicken to pan, skin-side up. Add garlic and cook, stirring often, until lightly blistered, about 2 minutes. Slowly pour wine into pan (liquid will bubble vigorously). Cook, undisturbed, until slightly reduced, about 2 minutes. Arrange tomatoes, olives, pine nuts, and rosemary around chicken, then pour in stock. Bring to a simmer. Cover, reduce heat to low, and simmer for 20 minutes.

Step 3

Remove lid and cook, adjusting heat as needed to maintain a gentle simmer, until sauce thickens slightly and chicken is tender and cooked through, 15 to 20 minutes.