Lidia's Chicken w/ Olives and Pine Nuts (Modified)

1  lb.		leg, thigh, breast
1  teaspoon		kosher salt
2  tablespoons		butter ( I substitute with I Can't Believe it's Butter)
2  tablespoons		exstra-virgin olive oil
3		plump garlic cloves,s peeled
2		fresh bay leaves
1  cup		Kalamata Olives
1/2  cup		white wine
1/4  cup		toasted pine nuts

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1.) Use a 12 inch heavy skillet
2.) Remove pits from olives
3.) Rinse chicken pat dry and removes excessive fat
4.) cut drum stick off thigh, cut breast in half, remove wings for breast
5.) place butter and olive oil in hot pan, add chicken parts skin down, drop garlic and bay leave between chicken, cover pan and cook for 10 minutes.
6.) Turn chicken over and cook another 10 minutes.
7.) After the last 10 minutes and chicken is brown, add olives and wine, cover skillet and cook another 5 minutes. Raise heat to make liquid bubble and gradually concentrating the juice.
8.) Remove lid and cook uncovered, evaporating the pan juices ocassionaly turning cicken pieces and olives. The remainder of this cooking process will take approximately 20-25 minutes to the end.
9.) Scatter pine nuts around the chicken, and continue cooking uncovered near the end until the juice thickens.
10.) Turn off heat and serve.
9.)