Watch Video Below
Season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Place the chicken in the pan and cook until golden brown, about 5 minutes per side. Add the onion and cook until translucent. Add the olives, peppers, wine, chicken stock and pasta sauce and bring to a boil. Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Season with salt and pepper. Transfer chicken to plates and sprinkle with the parsley.
<iframe width="280" height="158" src="https://www.youtube.com/embed/vhdULzFU1WE" frameborder="0" allowfullscreen></iframe>