Chicken With Olives & Pine Nuts
|Chicken legs||2 Pound, skinned (8 Pieces)|
|Chicken thighs||2 Pound, skinned (8 Pieces)|
|Pine nuts||2⁄3 Cup (10.67 tbs)|
|Olive oil||1 Tablespoon|
|Green olives||2 Cup (32 tbs), drained (Pitted Or Unpitted)|
|Fresh sage leaves/1 teaspoon dry sage||6|
|Water||1⁄4 Cup (4 tbs)|
|Fresh sage leaves||4 (Additional)|
Rinse chicken and pat dry; set aside.
Toast pine nuts in a heavy-bottomed 5- to 6-quart pan over medium heat until golden (about 7 minutes), shaking pan frequently.
Pour out of pan.
Increase heat to medium-high; add oil and butter to pan.
When butter is melted, add half the chicken pieces; cook, turning as needed, until browned on all sides (about 12 minutes).
Remove from pan and set aside.
Repeat to brown remaining chicken.
Return all chicken (and any juices) and pine nuts to pan; add olives, the 6 sage leaves (or all the dry sage), and water.
Reduce heat, cover, and simmer until meat near bone is no longer pink; cut to test (about 25 minutes).
If desired, garnish with additional sage leaves.