Preparation

• Heat the oven to 350°F. In a bowl, mash together the feta, rosemary, butter, and pepper with a fork.
• Using your fingers and a spoon, push the feta stuffing under the skin of all the chicken parts except the wing; be gentle so as not to rip the skin. Put some stuffing under the tenderloin part of the breast. Season the parts well with salt and pepper.
• Heat a deep, ovenproof, 10-inch skillet on medium heat until the pan is hot, at least 2 minutes. Add the olive oil and sear the chicken pieces, skin side down, until the skin is golden brown, about 4 minutes per piece; do this in batches if necessary. Transfer the chicken to a plate, drain the fat from the pan, and deglaze the skillet with the wine and broth or water, scraping up any stuck-on bits to dissolve them.
• Return the seared chicken (skin side up) to the skillet, add the olives, and put the skillet in the oven. Bake until the juices run clear when pricked with a fork, about 40 minutes. Transfer the chicken and olives to a warm plate. Boil the juices in the pan over high heat until they reduce and thicken enough to coat the back of a spoon, about 4 minutes. Pour the sauce over the chicken pieces and serve.