CHICKEN NICOISE Baked chicken with olive-tomato sauce. Nice is a southern French city; its cooking is closer to Italy than Paris. For this dish, brown chicken parts in a mixture of 2 T olive oil and 2 T butter. Remove to an ovenproof dish with ¼ cup of fat, and bake tender in a 375 oven for about 15 minutes, basting once or twice, using pan juices.  Meanwhile, prepare the sauce, as follows: 1 yellow onion, chopped 1 clove garlic, minced 24 pitted black olives 8 small tomatoes, peeled and coarsely cut 1 cup dry white wine 4 T tomato sauce 1/2 crumbled bay leaf 1 pinch each:rosemary, summery savory, tarragon 2 T flour 4 cooked artichoke hearts, coarsely cut In a separate pan, heat 1 tablespoon of olive oil and brown onion and garlic; sprinkle with flour and cook gently until golden brown, adding a little more olive oil if needed. Add the wine, tomatoes, artichoke hearts and olives; season with herbs, and simmer over lowest possible heat for 20 minutes.  Pour the sauce over chicken and return to the oven for another 10 minutes before serving.