Chicken With White Wine and Olives

Use any combination of chicken pieces you like - I used two breasts and two leg quarters. This was delicious served with root vegetables and the extra pan sauce.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  tablespoon butter
• 1  tablespoon olive oil
• 4 -6  bone-in skinless chicken pieces
• 4  garlic cloves, halved lengthwise
• 8 -10  shallots, peeled
• 1  teaspoon  minced garlic
• 1⁄3 cup nicoise olive, pitted
• 2  cups dry white wine
• 2  teaspoons  herbes de provence
• 2  medium tomatoes, roughly chopped
•  salt and pepper

Directions

1. Preheat oven to 400 degrees.
2. Rinse chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add chicken and brown on both sides, about 3-5 minutes per side. Remove chicken from skillet and transfer to a 9 x 13 baking dish.
3. Add shallots and garlic cloves to skillet and saute 1 to 2 minutes. Add wine, scraping up any brown bits from the pan. Add minced garlic, herbs and olives and simmer for 5 minutes. Add tomatoes and simmer for 1 to 2 minutes more. Pour wine mixture over chicken and cover with foil.
4. Bake at 400 degrees for 35-40 minutes, turning chicken once.