I didn't really follow the recipe, just used it as a guideline. Here's what I did -
8 bone in chicken thighs
1 cup pitted green olives, halved
1 pint cherry tomatoes, halved (I used sun gold)
half a red onion, sliced
I seasoned the chicken with salt and pepper and cooked it at medium high heat for about 5 minutes per side in olive oil. Once the chicken was browned on both sides I added the onion to the pan and covered it for another 5 minutes until the onion was soft. Then I tossed in the tomatoes and olives and covered again and heated for another 5 minutes. Then I served the chicken up with the sauce formed by the chicken juices, olive oil and tomatoes.
The side dish was creamed chard, as I had a bunch of chard that I bought at the market and the bunch of chard that was in my prize basket.