Green Olive and Garlic Braised Chicken

Large, buttery Castelvetrano olives are especially good paired with this braised chicken, a dish taught to us by Eleonora Fratini Martini, a home cook from Ascoli Marche on Italy’s Adriatic coast. But if you can’t find Castelvetrano, any jarred pitted green olive is fine. To ensure the olives season the other ingredients, lightly smash them with the flat side of the blade of a chef’s knife. A few tablespoons of butter whisked in at the end softens the punch of the olives and gives the sauce a glossy sheen. Serve with warm crusty bread.