Paul’s Braised Spanish Chicken

Pete’s brother Paul loves to cook, and has some killer recipes of his own!
4 whole chicken legs, split into legs and thighs.
2-3 oz Palacios Chorizo sausage, sliced thinly
1 yellow onion, diced
4 whole peeled garlic cloves
1 28 can stewed tomatoes
1 5 oz jar green olives, either plain or garlic stuffed, drained. Pits are ok.
2 C white wine
Preheat oven to 300. Heat a little olive oil in a braising pan over medium high heat. Add Chorizo and brown lightly on both sides, remove. Add onions, sauté until soft, about 6 minutes. Remove, add the chicken legs and thighs, salt and pepper to taste, and brown all over, about 8 minutes per side. Add the sausage and onions back into the pan, add tomatoes, sprinkle the whole cloves all over, and put in oven. Cook for 1 hour. Remove from oven and add the olives and 2 cups of white wine. Cook 1 more hour, serve with pasta of your choice.