Chicken with Olives, Caramelized Onions and Sage


Each layer adds a new depth to this dish  This recipe serves 8


  • 2 3 1/2 lbs chickens cut into quarters, backbones removed. (or use chicken pieces)
  • 3 tsp ground cumin* Spices, cumin seed
  • 2 tsp salt Salt, table
  • 2 1/2 tsp Hungarian sweet paprika
  • 1 tsp turmeric Spices, turmeric, ground
  • 2/3 cup olive oil Oil, olive, salad or cooking
  • 1/4 cup chopped green pepper* Peppers, sweet, green, raw
  • 1/2 cup each chopped celery and carrots*
  • 1 1/4 lbs white onions, thinly sliced
  • 1 1/4 lbs red onions, thinly sliced Onions, red
  • 1 1/2 tbsp honey Honey, strained or extracted
  • 1 750ml bottle dry white wine, divided
  • 9 large leaves of sage Sausage, turkey, Italian
  • 8 large shallots peeled
  • 8 large garlic cloves, peeled
  • 3 Turkish Bay Leaves
  • 3 cups assorted brine-cured Mediterranean olives (such as Kalamata and picholine) -- I used black and green stuffed olives


Step 1

Rinse chicken, pat dry. Arrange on foil. Mix cumin, salt,paprika and turmeric in bowl. Sprinkle over all sides of the chicken. Let stand while preparing onions. Heat oil in a large skillet over medium heat. Add onions. Saute until pale golden colour, about 30 minutes. Mix in the honey. Saute until onions are deep brown, about 15 mins. Turn off heat. tilt skillet, pushing onions towards the top and allowing oil to pool at bottom. Set aside 1/3 cup onions for pilaf. Using slotted spoon, spread remaining onions evenly in a large roasting pan. Reserve skillet with oil. Position rack in centre of the oven and preheat oven to 350F 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 a single layer on top of the onions in roasting pan. Remove oil from 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 the chicken. 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 until is tender, basting 2 more times, about 35 minutes. Transfer chicken, vegetables and olives to platter. Serve with pan juiciest.


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