Chicken With Olives Caramelized Onions And Sage Recipes

CHICKEN WITH OLIVES, CARAMELIZED ONIONS, AND SAGE

Steps:

• 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.