Season the chicken thighs with salt and pepper and place in a bowl.
Add the wine, rosemary, bay leaves and 1 garlic clove (crushed) on top of the chicken and marinate in the fridge for at least one hour but preferably overnight.
Remove the chicken from the marinade and pat dry. Dust the chicken with flour.
Preheat the oven to 180 Celsius
Heat the olive oil in an ovenproof pan and fry the chicken skin side down until the skin is brown.
Add the sliced garlic and fry for another minute.
Add the tins of tomatoes, the olives, capers and reserved marinade to the pan. Bring to the boil and then move to the oven.
Bake in the oven for 90 minutes, checking frequently and adding water if necessary.
Skim the excess fat from the top of the sauce, then season with salt and pepper and stir.
Serve with buttered pasta or crusty bread.