Chicken With Olives, Caramelized Onions, and Sage

""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."
photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
Ready In:
2hrs 20mins




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

Questions & Replies

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  1. 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
  2. Halved the recipe, but added close to 3/4 bottle of wine to make sure the chicken stayed moist. Delicious!
  3. WOW!!! This was so superbly flavoursome: a great blend of aromatic flavours :) and the instructions were so clear - always an added plus. I'm not at all sure where my bayleaves originated ;) but except for that uncertainty I followed this recipe in every detail. I didn't feel inclined to vary it at all and wouldn't want to change a thing. I am looking forward to using the remaining chicken - as only two of us enjoyed this tonight - in a range of other recipes over the next few days. You've got a super recipe here, Kate! Made for Gimme 5.
  4. Talk about flavor layering. This recipe has a wonderful flavor complexity due to the carmelized onions, spices, wine and olives. It is time-consuming to prepare but nothing is difficult. The chicken comes out VERY tender.
  5. Amazing!!!!!! I admittedly cooked this some time ago, I am a busy gal. But this is a fantastic recipe which my husband and I had the opportunity to enjoy for two days following, only making it more delectable. The mingling flavors only improved over time, and we ooohed and ahhed over them. Thank you for putting a fantastic recipe on recipezaar for everyone to I see only 2 ratings....these folks don't know what they're missing!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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