Heat 1 tbsp of oil in a large skillet over low heat. Add chicken skin side down; cook undisturbed for about 3 minutes until skin is browned.
Turn chicken over; cook undisturbed for about 2 minutes.
Stir in garlic to pan and cook 1 minute.
Add 2 cups of stock, raisins, vinegar, and olives to the pan; bring to a boil. Reduce heat to low and simmer, partially covered for 10-12 minutes or until chicken is done. (Juices should run clear when thigh is pierced or read 165F -74C).If the pan gets too dry, add a little more stock or water.
If you need to concentrate the liquid, increase heat to medium, cook uncovered until the sauce is to your liking. Salt and pepper to taste, serve and garnish with chopped parsley.