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1
Rinse the chicken pieces, and pat dry with paper towels.
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2
Trim off excess skin and all visible fat.
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3
Cut drumsticks off the thighs; cut breast halves into two pieces each.
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4
Season the chicken all over with the salt.
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5
Put the olive oil and butter in the pan, and set over medium-low heat.
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6
When the butter is melted and hot, lay in the chicken pieces, skin side down, in a single layer; drop the garlic cloves and bay leaves in the spaces between them.
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7
Cover the pan, and let the chicken cook over gentle heat, browning slowly and releasing its fat and juices.
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8
After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover.
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9
Turn again in 10 minutes or so, and continue cooking covered.
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10
While the chicken is browning, pit the olives (if they still have pits in them).
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11
If youre using small olives like Castelvetrano, use a pitter and keep them whole.
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12
If you have larger olives (such as Ascolane or Cerignola), smash them with the blade of a chefs knife to remove the pits, and break them into coarse chunks.
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13
After the chicken has cooked for 30 minutes, scatter the olives onto the pan bottom, around the chicken, and pour in the wine.
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14
Raise the heat so the liquid is bubbling, cover, and cook, gradually concentrating the juices, for about 5 minutes.
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15
Remove the lid, and cook uncovered, evaporating the pan juices, occasionally turning the chicken pieces and olives.
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16
If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon off the fat from one side.
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17
Scatter the pine nuts around the chicken, and continue cooking uncovered, turning the chicken over gently until the pan juices thicken and coat the meat like a glaze.
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18
Turn off the heat, and serve the chicken right from the skillet, or heap the pieces on a platter or in a shallow serving bowl.
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19
Spoon out any sauce and pine nuts left in the pan, and drizzle over the chicken.
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20
Ascolane olives were a delicacy even in Roman times.
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21
The elder Pliny praised the excellence of picenae (as they were then called), and there is documentation in old records of the practice of removing the pits from these delicious olives.
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22
The hollow cores of these big olives were undoubtedly stuffed in many ways over the centuries, but the most celebrated is the traditional olive allAscolana (invented about 200 years ago), in which the olives are stuffed with chopped meat and herbs, then breaded and fried.
