Kotopoulo me Elies (Chicken Casserole with Olives)

1 broiler-fryer chicken
3 tablespoons olive oil
2/3 cup red wine
1 stick cinnamon
3 cloves
2 whole allspice
1 bay leaf
1 (14 ounce) can tomatoes
16 black or green olives
Salt and pepper, to taste

Wash and dry chicken; season with salt and pepper and fry in the olive oil. Pour wine into the pan, add spices, bay leaf and tomatoes. Cover and simmer for 1 hour or until the meat is tender. Add olives the last 10 minutes, by which time the sauce should be thick. Serve with rice or pasta.