Season the chicken with salt and black pepper. Heat the oil over medium-high heat in a large skillet. Add the chicken and brown evenly. Transfer the chicken to a 13- by 9- by 2-inch baking dish.
Reduce the heat to medium and add the onion and mushrooms to the skillet and cook, stirring, until tender, about 2 minutes.
Add the wine, broth, tomatoes, parsley, bay leaf, thyme, and flour and stir to mix well. Cook for 5 minutes, stirring occasionally. Add the olives and stir to mix. Remove the bay leaf.
Pour the mixture over the chicken, cover and roast until the chicken is tender, about 45 minutes.
