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1
Pit the olives by slicing around the center and then lying flat on your cutting board.
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2
With the broad side of your knife against the olive, press down or give a good pat (with your hand) on the knife to separate the olive from the pit.
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3
Place the prepared olives on the side.
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4
In a saute pan, melt one tablespoon of butter over low-medium heat.
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5
Once the butter has melted and foam has settled, add the pine nuts.
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6
Watch closely to assure they do not overcook.
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7
Once the bottoms begin to take on a slight color (a toasty smell should begin to rise from the pan), flip the pine nuts and allow them to toast on the second side.
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8
When the second side is done, move them from the pan to a paper towel to drain.
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9
In a large heavy gauge steel or cast iron pan, add one-tablespoon butter and one-tablespoon olive oil over medium heat.
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10
Allow all the foam to cook off the butter and stir the mixture until consistent.
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11
Season the chicken thighs and drumsticks with salt and pepper and place skin side down into the hot oil mixture.
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12
Lower the heat to a low medium and cover.
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13
Let the chicken cook for eight - ten minutes.
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14
Remove the top from the pan and turn the chicken.
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15
Raise the heat back to medium.
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16
Add the crushed garlic and bay leaf.
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17
Cover the pan again and cook for another ten minutes.
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18
(If the skin side of the chicken did not take enough color to your liking, dont worry; well address that later.
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19
*).
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20
Remove the cover from the pan.
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21
Move the chicken around the pan carefully to assure even color and allow it to cook for another five minutes.
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22
Now add the olives and the wine and reduce to a saucy consistency (about 5 more minutes).
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23
Lastly, add the pine nuts to the pan to warm them and remove from the stove to plate.
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24
* If you feel that you havent achieved the proper color on the chicken, turn your broiler onto high heat and move the chicken (skin side up) onto a sheet pan.
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25
Place under the broiler and watch closely to make sure it does not burn.
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26
(A minute or two works wonders.)
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27
While doing this, keep the pan with the sauce and olives over a very low flame.
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28
Once the chicken is browned to your liking, remove it and plate immediately.
