Chicken With Olives, Caramelized Onions, and Sage

READY IN: 2hrs 20mins
Recipe by Chef Kate

"Layer upon layer of flavor infuses this stylish yet deeply comforting dish" according to Bon Appetit, December 2004, where it was originally published and then posted here by Mean Chef.

Top Review by mrs mack

This truly was delicious even though i messed it up bu leaving out the sage which i specifically ran to the store to buy. I did half the recipe because i used chicken thighs for it

Ingredients Nutrition

Directions

  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. Sauté until pale golden, about 30 minutes.
  9. Mix in honey.
  10. Sauté 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 350°F 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.

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