Add the salt, cumin, oregano and black pepper to a small bowl, stir to combine. Sprinkle the chicken on both sides with the prepared seasoning mix.
Heat the olive oil in a large, deep skillet or a large pot over medium heat, add chicken. Cook the chicken for about 10 minutes – about 5 minutes per side.
Remove the chicken from the skillet onto a plate and keep warm.
Add the onions to the skillet. Cook the onions about 2 minutes until translucent, stirring frequently.
Next, add the garlic and cook for about 1 minute, stirring constantly.
Deglaze the pan with the wine, stir, while gently scrapping all the bits off the bottom of the skillet. Cook until the liquid has evaporated – about 2-3 minutes, stirring frequently.
Add the chicken broth and the bay leaf and stir.
Add the chicken back to the skillet (including any juices collected on the plate) when the sauce comes back to a simmer, lower the heat to medium-low and cover.
Cook, at a simmer, for 10-12 minutes. If the liquid is boiling too vigorously lower the heat a bit. It’s important that the liquid doesn’t cook out; you need it to finish cooking the chicken and the potatoes.
Uncover the skillet; give the sauce a quick stir. Add the potatoes and olives. Cover and cook, on medium-low heat, another 15-20 minutes until the potatoes are fork tender and the internal temperature of the chicken is at least 165°F, stirring occasionally.
Remove and discard the bay leaf. Garnish the chicken fricassee with parsley, if desired.
Serve the white chicken fricassee with white rice, if desired.