Spanish Chicken

Sauté chicken pieces in olive oil and butter over medium heat until well browned. Remove chicken.

Sauté onion and garlic until translucent.

Replace chicken, add carrots, parsley, bay leaves and wine. Cover and simmer for 30 minutes or until tender.

Remove bay leaves. Add olives, pine nuts and tomatoes. Simmer a few more minutes until heated through.

Transfer chicken and vegetables to a hot platter. Serve the extra liquid as a sauce on the side.