Toast pine nuts in a dry saucepan over medium heat for 1-2 minutes until lightly browned. Set aside.

Bring chicken thighs to room temperature and season with salt and pepper.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saute pan over medium heat.

Cook chicken on each side for 5-7 minutes until golden brown and cooked to 160°F internal temperature. Transfer to an oven-safe dish lined with parchment paper or foil, cover, and keep warm in a 300°F oven.

Return the saute pan to medium heat and add the remaining olive oil and butter.

Add fingerling potatoes and cook for 5-7 minutes until they begin to get tender.

Add sliced cremini mushrooms, summer squash, thin sliced shallots, and minced garlic and cook for another 5 minutes.

Deglaze the pan with white wine and let it reduce for about a minute.

Add chicken broth and bring to a boil, then reduce to medium heat and cook for another 4-5 minutes until the broth begins to reduce.

Add pitted kalamata olives, chopped plum tomatoes, and capers. Check for salt and pepper.

Cook for another 4-5 minutes until some of the liquid has reduced and the tomatoes begin to cook down.

Remove the chicken from the oven and slice into bite-sized pieces. Add it back to the saute pan with the vegetables.

Stir in fresh parsley and check for seasoning. Cook just until heated through.

Serve hot, garnished with toasted pine nuts.

Serve with couscous and a salad.