Ingrédients pour Chicken With Olives Caramelized Onions And Sage
- 4 lbs bone-in, skin-on chicken pieces
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp Sweet Hungarian Paprika
- 1/2 tsp turmeric
- 2 tbsp olive oil
- 3 lbs yellow onions
- Red Onions
- 1/4 cup honey
- 1 cup dry white wine
- 10 fresh sage leaves
- 2 shallots
- 2 cloves garlic
- 2 bay leaves
- 1 cup Kalamata olives
- freshly ground black pepper, to taste
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Comment préparer Chicken With Olives Caramelized Onions And Sage
- Rinse 4 lbs bone-in, skin-on chicken pieces and pat thoroughly dry.
- Arrange chicken on a large piece of foil.
- In a small bowl, mix together 1 tsp ground cumin, 1 tsp salt, 1 tsp paprika, and 1/2 tsp turmeric.
- Generously sprinkle the spice mixture over both sides of the chicken.
- Let the chicken sit while you prepare the onions (about 30 minutes).
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add 3 lbs yellow onions, thinly sliced, to the skillet.
- Sauté the onions until pale golden, about 30 minutes, stirring occasionally.
- Stir in 1/4 cup honey and continue to sauté until the onions are deeply caramelized and brown, about 15 minutes.
- Turn off the heat. Tilt the skillet, allowing the oil to pool at the bottom. Using a slotted spoon, transfer the onions to a large roasting pan.
- Set the skillet aside, reserving the oil.
- Preheat oven to 350°F (175°C). Position a rack in the center.
- Heat the reserved oil in the skillet over medium-high heat.
- Working in batches, brown the chicken for about 5 minutes per side.
- Arrange the browned chicken, skin-side up, in a single layer on top of the caramelized onions in the roasting pan.
- Add 1/2 cup dry white wine to the hot skillet. Let stand until bubbling stops.
- Add another 1/2 cup dry white wine to the skillet.
- Place the skillet over medium-high heat and boil until the wine is reduced to 2 cups, about 9 minutes, scraping up any browned bits.
- Tuck 10 fresh sage leaves, 2 shallots (thinly sliced), 2 cloves garlic (minced), and 2 bay leaves among the chicken pieces.
- Season with freshly ground black pepper to taste.
- Spoon the wine reduction evenly over the chicken.
- Cover the roasting pan tightly with foil and bake for 30 minutes.
- Uncover the pan. Sprinkle 1 cup Kalamata olives over the chicken.
- Baste the chicken with pan juices.
- Return to the oven, uncovered, and continue baking until the chicken is cooked through and tender, basting 2 more times, about 35 minutes.
- Transfer the chicken, onions, and olives to a serving platter.
- Serve immediately with the pan juices.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
41g
Fat
98g
Carbs
7g
