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Chicken with Olives, Caramelized Onions, and Sage Recipe

Chicken with Olives, Caramelized Onions, and Sage Recipe

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Chicken with Olives, Caramelized Onions, and Sage

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Ingredients

Count

Nutrition

12104

Calories

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Ingredients:

Serving

2 3 1/2- to 3 3/4-lb chickens, each cut into quarters , backbones removed
2 tsp ground cumin
2 tsp salt
2 tsp hungarian sweet paprika
1 tsp turmeric
2/3 cup olive oil
1 1/4 lb white onions, thinly sliced
1 1/4 lb red onions, thinly sliced
1 1/2 tbsp honey
1 750- ml bottle dry white wine, divided
9 large fresh sage leaves
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)

Directions:

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. Set aside 1/3 cup onions for pilaf. Using slotted spoon, spread remaining 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	12103.61 Kcal (50675 kJ)
Calories from fat	457.39 Kcal
		% Daily Value*
Total Fat	50.82g	78%
Cholesterol	191.32mg	64%
Sodium	1444.6mg	60%
Potassium	10925.2mg	232%
Total Carbs	456.41g	152%
Sugars	158.76g	635%
Dietary Fiber	7.54g	30%
Protein	44.49g	89%
Vitamin C	29.5mg	49%
Iron	4.2mg	23%
Calcium	1363.8mg	136%

Amount Per 100 g
Calories	84.55 Kcal (354 kJ)
Calories from fat	3.2 Kcal
		% Daily Value*
Total Fat	0.36g	78%
Cholesterol	1.34mg	64%
Sodium	10.09mg	60%
Potassium	76.32mg	232%
Total Carbs	3.19g	152%
Sugars	1.11g	635%
Dietary Fiber	0.05g	30%
Protein	0.31g	89%
Vitamin C	0.2mg	49%
Calcium	9.5mg	136%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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