Preheat the oven to 350°F.
In large cast iron skillet heat the olive oil and garlic cloves over medium-high heat. Add the chicken pieces, skin side down and brown, turning once, for 10 minutes. Remove from pan and set aside. Discard the excess oil.
In the same skillet add olive oil and garlic and sauté until translucent for 2 minutes. Stir in olives, capers, basil and oregano and cook for 1 minute.
Stir in tomatoes and cook for 3 minutes. Season with salt and chili flakes.
Return the chicken to the skillet, spooning the sauce over the pieces. Add the chicken stock, cover with an oven safe lid or aluminum foil and bake at 350° for 1 hour or until chicken is tender and cooked through.
Remove from the oven and sprinkle with fresh basil leaves. Serve hot.