1. In a skillet, cook bacon or salt pork over medium-high heat until crisp. Drain on paper towels. If using bacon, when cool enough to handle, crumble, then set aside. Drain all but 2 tbsp fat from the pan.

2. Reduce heat to medium. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt and peppercorns and cook, stirring, for 1 minute. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add wine and stir well. Add tomato sauce and stock and bring to a boil, stirring, until mixture thickens. Add bay leaf and reserved bacon and stir to combine.

3. Arrange chicken over bottom of slow cooker stoneware and cover with mixture. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Add olives, cover and cook on High for 15 minutes, until heated through. Discard bay leaf. Garnish with parsley.

This dish can be partially prepared before it is cooked. Complete steps 1 and 2. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.