I've enjoyed it for a couple of years. It is so simple, and so easy, and yet so delicious when done right. You need to make sure you have the right pan for these fricasseed dishes (heavy), and the best free range chicken, olives, rosemary and garlic you can find.
After a few goes you won't need to look at the recipe at all.
I particularly love mopping up the juices (goodness) with some crusty bread, and having a bite of cherry tomato, olive and chicken all at once.
When serving for guests I make this a second course which follows a pasta and precedes fruit.
It's from Marcella Cucina.