Chicken With Olives, Caramelized Onions, and Sage

Recipe by Chef Kate
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.