Poulet A La Camarguaise 3 Pounds Chicken Salt And Pepper -- to taste 3 Tablespoons Olive Oil 1/2 Cup Bacon -- diced 1 Small Onion -- chopped 4 Cloves Garlic -- finely chopped 1/2 Cup Dry White Wine 1 Cup Tomato Sauce 1 Cup Chicken Stock 3 Tablespoons Parsley -- chopped 1 Medium Bay Leaf 1 Pinch Thyme Cayenne -- to taste 12 Large Black Olives -- pitted Drained 12 Large Green Olive -- pitted Drained Season chicken with salt and pepper. Brown chicken in oil on both sides. Remove from pan and keep warm. Add bacon, onion and garlic to pan drippings. Cook and stir for 4 minutes. Pour in wine. Raise the heat and cook stirring until most of wine evaporates. Return chicken to pan. Add tomato sauce, chicken stock, parsley and herbs. Season with salt, pepper and cayenne. Simmer, covered for 30 minutes until chicken is tender. If cooking juices are thin, raise heat and boil rapidly until thickened. Five minutes before serving add olives and adjust seasonings.