Chicken With Olives Caramelized Onions And Sage Recipe

How to Make Chicken With Olives Caramelized Onions And Sage

1. Rinse 4 lbs bone-in, skin-on chicken pieces and pat thoroughly dry.
2. Arrange chicken on a large piece of foil.
3. In a small bowl, mix together 1 tsp ground cumin, 1 tsp salt, 1 tsp paprika, and 1/2 tsp turmeric.
4. Generously sprinkle the spice mixture over both sides of the chicken.
5. Let the chicken sit while you prepare the onions (about 30 minutes).
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
7. Add 3 lbs yellow onions, thinly sliced, to the skillet.
8. Sauté the onions until pale golden, about 30 minutes, stirring occasionally.
9. Stir in 1/4 cup honey and continue to sauté until the onions are deeply caramelized and brown, about 15 minutes.
10. 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.
11. Set the skillet aside, reserving the oil.
12. Preheat oven to 350°F (175°C). Position a rack in the center.
13. Heat the reserved oil in the skillet over medium-high heat.
14. Working in batches, brown the chicken for about 5 minutes per side.
15. Arrange the browned chicken, skin-side up, in a single layer on top of the caramelized onions in the roasting pan.
16. Add 1/2 cup dry white wine to the hot skillet. Let stand until bubbling stops.
17. Add another 1/2 cup dry white wine to the skillet.
18. 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.
19. Tuck 10 fresh sage leaves, 2 shallots (thinly sliced), 2 cloves garlic (minced), and 2 bay leaves among the chicken pieces.
20. Season with freshly ground black pepper to taste.
21. Spoon the wine reduction evenly over the chicken.
22. Cover the roasting pan tightly with foil and bake for 30 minutes.
23. Uncover the pan. Sprinkle 1 cup Kalamata olives over the chicken.
24. Baste the chicken with pan juices.
25. Return to the oven, uncovered, and continue baking until the chicken is cooked through and tender, basting 2 more times, about 35 minutes.
26. Transfer the chicken, onions, and olives to a serving platter.
27. Serve immediately with the pan juices.