Quick chicken with onion

Brown chicken pieces (WITH skin) in oil: first skin down, then quickly on the meaty side. Set aside, add a bit more oil to the pan if needed and saute thinly sliced onions and garlic (I used 1.5 onions and 2 garlic cloves for 2 chicken breasts). When soft, place the chicken on top, skin up. Put some fresh thyme sprigs around the chicken, pour over a glass of white wine, and place a few anchovy fillets on top of the chicken skin. Cover and simmer for 20 minutes. Add a handful of black olives and cook another 5 minutes, or until the inner temperature is 180 F / 82 C.
Here we served it with two types of beilage to inaugurate the new dish we found at an East Cambridge flea market: peas cooked with the remaining 0.5 onion and couscous.