Preparation

• Pat the chicken dry, and season with 1-1/2 tsp. salt and 1 tsp. pepper. Heat 1 Tbs. of the oil in an 7-quart Dutch oven or other heavy-duty pot over medium-high heat. in batches, cook the chicken, skin side down to start and flipping once, until golden brown, 8 to 10 minutes total. Transfer to a plate.
• 把所有但一层薄薄的脂肪从锅里,lower the heat to medium, and add the remaining 1 Tbs. oil. Add the prosciutto and cook, stirring occasionally, until crisp, 1 to 2 minutes. Add the onion, celery, carrot, and 1/2 tsp. salt and cook, stirring, until the vegetables are tender and lightly browned, about 5 minutes. Add the wine, increase the heat to medium-high, and cook, scraping up any browned bits, until the pot is almost dry, 3 to 5 minutes.
• Return the chicken pieces to the pan. Add the broth, potatoes, and oregano. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Add the olives, turn the chicken over, and continue cooking, covered, until the chicken is cooked through (165°F on an instant-read thermometer), another 10 to 15 minutes.
• Transfer the chicken, sweet potatoes, and olives to a serving dish and loosely cover with foil to keep warm. Bring the braising liquid to a boil over medium-high heat and cook, stirring, until slightly thickened, 5 to 10 minutes. Discard the oregano. Pour some of the sauce over the chicken and serve, passing the rest of the sauce at the table.