Chicken With Olives, Caramelized Onions, And Sage
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 cup
Olive Oil2 tsps
Ground Cumin2 tsps
Salt2 tsps
Sweet Paprika (hungarian)1 tsp
Turmeric1.5 tbsps
Honey8 large
Shallot (peeled)8 large
Garlic Cloves (peeled)Directions:
1
Rinse chicken; pat dry
2
Arrange on foil
3
Mix cumin, salt, paprika, and turmeric in bowl
4
Sprinkle over both sides of chicken
5
Let stand while preparing onions
6
Heat oil in large skillet over medium-high heat
7
Add all onions
8
Sauté until pale golden, about 30 minutes
9
Mix in honey
10
Sauté until onions are deep brown, about 15 minutes
11
Turn off heat
12
Tilt skillet, pushing onions toward top and allowing oil to pool at bottom
13
Set aside 1/3 cup onions for pilaf
14
Using slotted spoon, spread remaining onions evenly in large roasting pan
15
Reserve skillet with oil
16
Position rack in center of oven and preheat to 350°F
17
Heat oil reserved in skillet over medium-high heat
18
Working in batches, brown chicken, about 5 minutes per side
19
Arrange chicken, skin side up, in single layer atop onions in roasting pan
20
Remove skillet from heat
21
Add 1/2 cup wine to hot skillet
22
Let stand until bubbling stops
23
Add remaining wine
24
Place skillet over medium-high heat; boil until reduced to 2 cups, scraping up bits, about 9 minutes
25
Tuck sage, shallots, garlic, and bay leaves among chicken quarters
26
Sprinkle with pepper
27
Spoon wine mixture over
28
Cover pan tightly with foil and bake chicken 30 minutes
29
Uncover; sprinkle olives over chicken
30
Baste with juices
31
Return to oven, uncovered, and continue baking until chicken is tender, basting 2 more times, about 35 minutes
32
Transfer chicken, vegetables, and olives to platter
33
Serve with pan juices
34
Rinse chicken; pat dry
35
Arrange on foil
36
Mix cumin, salt, paprika, and turmeric in bowl
37
Sprinkle over both sides of chicken
38
Let stand while preparing onions
39
Heat oil in large skillet over medium-high heat
40
Add all onions
41
Sauté until pale golden, about 30 minutes
42
Mix in honey
43
Sauté until onions are deep brown, about 15 minutes
44
Turn off heat
45
Tilt skillet, pushing onions toward top and allowing oil to pool at bottom
46
Set aside 1/3 cup onions for pilaf
47
Using slotted spoon, spread remaining onions evenly in large roasting pan
48
Reserve skillet with oil
49
Position rack in center of oven and preheat to 350°F
50
Heat oil reserved in skillet over medium-high heat
51
Working in batches, brown chicken, about 5 minutes per side
52
Arrange chicken, skin side up, in single layer atop onions in roasting pan
53
Remove skillet from heat
54
Add 1/2 cup wine to hot skillet
55
Let stand until bubbling stops
56
Add remaining wine
57
Place skillet over medium-high heat; boil until reduced to 2 cups, scraping up bits, about 9 minutes
58
Tuck sage, shallots, garlic, and bay leaves among chicken quarters
59
Sprinkle with pepper
60
Spoon wine mixture over
61
Cover pan tightly with foil and bake chicken 30 minutes
62
Uncover; sprinkle olives over chicken
63
Baste with juices
64
Return to oven, uncovered, and continue baking until chicken is tender, basting 2 more times, about 35 minutes
65
Transfer chicken, vegetables, and olives to platter
66
Serve with pan juices