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Chicken with Green Olives

• 4 T butter
• 4 T olive oil
• 6 pieces chicken (I used thighs and legs) with skin
• 1 medium onion, diced
• 5 cloves garlic, minced
• 2 green bell peppers, seeded and chopped into large pieces
• 1 28 oz can whole tomatoes, drained well and chopped
• 1 cup white wine
• Salt
• Freshly ground black pepper
• ¼ cup heavy cream
• 1 cup whole green olives
• 12 oz linguine, cooked al dente

Preparation:

Preheat oven to 375 degrees.

In a large ovenproof skillet or dutch oven, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a separate plate.

Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes.

Remove pan from oven and remove lid. Add whole green olives and heavy cream (drizzle evenly over the top.) Put on lid and shake the pan to “stir” in the cream. Return to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.

Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top. Sprinkle with minced fresh parsley and shaved parmesan, if desired.