Heat the olive oil along with the whole garlic cloves and cook on low heat for about six minutes. Add the chicken and saute on high heat till brown. Add the sliced onion, olives, green peppercorn, bay leaves, chicken stock and white wine.
Season and cook on low heat for about 20 to 25 minutes.
Remove the chicken when done from the stewing broth and reduce the broth till it thickens slightly.
Add in the parsley just before serving. Serve the chicken with the sauce poured over. Accompany this with slow roasted potatoes or just a plate of salad greens along with some crusty bread.