Braised Chicken With Olives

• 2 tablespoons butter
• 3 tablespoons olive oil
• salt & pepper
• 1 3-4 lb. chicken cut into 8 pieces
• 1 large red onion, cut into 1-inch chunks
• 3-4 ribs of celery, cut into 1-inch pieces
• 15-20 cloves garlic, peeled
• 10 small carrots, cut into 1-inch pieces
• 10 oil cured black olives (with pits)
• 10 large green olives (with pits)
• 3 cups dry white wine
• 1/3 cup fresh oregano, coarsely chopped

1. Season chicken with salt and pepper.
2. Heat butter and olive oil in a large saute pan over medium heat until oil shimmers.rnAdd chicken pieces in one layer without crowding (in two batches if needed) and saute until chicken is golden on both sides, about 15-20 minutes. Remove chicken to a large plate.
3. Remove all but 2-3 tablespoons of fat/oil from pan. Add onion, celery, garlic, and carrots and saute briefly, about 5 minutes. Add half of the wine and cook 3 minutes
4. Return chicken to pan, pushing pieces in among vegetables. Crack the green olives with the side of a knife as you would to crush garlic and add them and the black olives and remaining wine. Bring to a simmer and taste for seasoning; brined and oil cured olives are on the salty side, so check at this point and correct seasoning if needed. Sprinkle half of the oregano over all and cover pan and cook until chicken is very tender; approximately 40-60 minutes. When chicken is done, transfer to serving dish and sprinkle with remaining oregano and serve.

butter, olive oil, salt, chicken, red onion, celery, garlic, carrots, oil cured black olives, green olives, white wine, fresh oregano

Taken from food52.com/recipes/25913-braised-chicken-with-olives (may not work)