Chicken with Olives, Caramelized Onions, and Sage

Name: Chicken with Olives, Caramelized Onions, and Sage
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 whole 3 1/2- to 3 3/4-pound chickens, each cut into quarters, backbones removed; 2 teaspoons ground cumin; 2 teaspoons salt; 2 teaspoons Hungarian sweet paprika; 1 teaspoon turmeric; ⅔ cup olive oil; 1¼ pounds white onions; 1¼ pounds red onions; 1½ tablespoons honey; 1 bottle dry white wine; 9 leaves large fresh sage leaves; 8 whole large shallots; 8 cloves large garlic cloves; 3 leaves Turkish bay leaves; 3 cups assorted brine-cured Mediterranean olives

A flavorful Mediterranean-inspired dish featuring tender chicken quarters seasoned with warm spices, topped with caramelized white and red onions, aromatic herbs, and a medley of Mediterranean olives. The chicken is slowly roasted in white wine until perfectly tender.

8 servings

2 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 whole 3 1/2- to 3 3/4-pound chickens, each cut into quarters, backbones removed
•2 teaspoons ground cumin
•2 teaspoons salt
•2 teaspoons Hungarian sweet paprika
•1 teaspoon turmeric
•⅔ cup olive oil
•1¼ pounds white onions
•1¼ pounds red onions
•1½ tablespoons honey
•1 bottle dry white wine
•9 leaves large fresh sage leaves
•8 whole large shallots
•8 cloves large garlic cloves
•3 leaves Turkish bay leaves
•3 cups assorted brine-cured Mediterranean olives

Cooking Instructions

1.
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.
45 min
2.
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.
20 min
3.
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.
15 min
4.
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.
65 min
5.
Transfer chicken, vegetables, and olives to platter. Serve with pan juices.
5 min

Chicken with Olives, Caramelized Onions, and Sage

8 servings

2 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 whole 3 1/2- to 3 3/4-pound chickens, each cut into quarters, backbones removed

•2 teaspoons ground cumin

•2 teaspoons salt

•2 teaspoons Hungarian sweet paprika

•1 teaspoon turmeric

•⅔ cup olive oil

•1¼ pounds white onions

•1¼ pounds red onions

•1½ tablespoons honey

•1 bottle dry white wine

•9 leaves large fresh sage leaves

•8 whole large shallots

•8 cloves large garlic cloves

•3 leaves Turkish bay leaves

•3 cups assorted brine-cured Mediterranean olives

Cooking Instructions

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.

45 min

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.

20 min

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.

15 min

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.

65 min

Transfer chicken, vegetables, and olives to platter. Serve with pan juices.

5 min