Chicken With Olives, Caramelized Onions, And Sage

Name: Chicken With Olives, Caramelized Onions, And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3 1/2 lb) chicken, each cut into quarters, backbones removed; 2 teaspoons ground cumin; 2 teaspoons salt; 2 teaspoons sweet Hungarian paprika; 1 teaspoon turmeric; 2/3 cup olive oil; 1 1/4 lbs white onions, thinly sliced; 1 1/4 lbs red onions, thinly sliced; 1 1/2 tablespoons honey; 1 (750 ml) bottle dry white wine, divided; 9 large fresh sage leaves; 8 large shallots, peeled; 8 garlic cloves, peeled; 3 turkish bay leaves; 3 cups assorted mediterranean olives in brine (such as Kalamata and picholine)

Servings: persons

2 (3 1/2 lb) chicken, each cut into quarters, backbones removed
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons sweet Hungarian paprika
1 teaspoon turmeric
2/3 cup olive oil
1 1/4 lbs white onions, thinly sliced
1 1/4 lbs red onions, thinly sliced
1 1/2 tablespoons honey
1 (750 ml) bottle dry white wine, divided
9 large fresh sage leaves
8 large shallots, peeled
8 garlic cloves, peeled
3 turkish bay leaves
3 cups assorted mediterranean olives in brine (such as Kalamata and picholine)

1
Rinse chicken; pat dry.
2
Arrange on foil.
3
Mix cumin, salt, paprika, and turmeric in bowl.
4
Sprinkle over both sides of chicken.
5
Let stand while preparing onions.
6
Heat oil in large skillet over medium-high heat.
7
Add all onions.
8
Saute until pale golden, about 30 minutes.
9
Mix in honey.
10
Saute until onions are deep brown, about 15 minutes.
11
Turn off heat.
12
Tilt skillet, pushing onions toward top and allowing oil to pool at bottom.
13
Using slotted spoon, spread onions evenly in large roasting pan.
14
Reserve skillet with oil.
15
Position rack in center of oven and preheat to 350u00b0F Heat oil reserved in skillet over medium-high heat.
16
Working in batches, brown chicken, about 5 minutes per side.
17
Arrange chicken, skin side up, in single layer atop onions in roasting pan.
18
Remove skillet from heat.
19
Add 1/2 cup wine to hot skillet.
20
Let stand until bubbling stops.
21
Add remaining wine.
22
Place skillet over medium-high heat; boil until reduced to 2 cups, scraping up bits, about 9 minutes.
23
Tuck sage, shallots, garlic, and bay leaves among chicken quarters.
24
Sprinkle with pepper.
25
Spoon wine mixture over.
26
Cover pan tightly with foil and bake chicken 30 minutes.
27
Uncover; sprinkle olives over chicken.
28
Baste with juices.
29
Return to oven, uncovered, and continue baking until chicken is tender, basting 2 more times, about 35 minutes.
30
Transfer chicken, vegetables, and olives to platter.
31
Serve with pan juices.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (3 1/2 lb) chicken, each cut into quarters, backbones removed, 2 teaspoons ground cumin, 2 teaspoons salt, 2 teaspoons sweet Hungarian paprika, and more.

Yes, Chicken With Olives, Caramelized Onions, And Sage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!