Chicken With White Wine And Olives

• 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

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.

butter, olive oil, chicken, garlic, shallots, garlic, nicoise olive, white wine, tomatoes, salt

Taken from www.food.com/recipe/chicken-with-white-wine-and-olives-203315 (may not work)