Chicken With Olives Caramelized Onions And Sage Recipes

CHICKEN WITH OLIVES, CARAMELIZED ONIONS, AND SAGE

Steps:

• 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.
• Using slotted spoon, spread 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.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

CHICKEN WITH ONIONS, OLIVES AND CAPERS

Steps:

• Heat the olive oil in a large skillet over medium high heat.
• Add the garlic and the bacon and cook, stirring, until the garlic turns golden (about 2 minutes).
• Add the chicken and cook until browned, about 3 minutes per side.
• Remove chicken to a warm platter and set aside.
• Add onion slices to the skillet and cook, stirring often , until the onion wilts and turns golden brown (about 4 minutes).
• Stir in the wine, scraping up the browned bits in the pan. Cook until the wine reduces to a syrup (about 6 minutes).
• Add the chicken broth and cook until reduced slightly (about 3 minutes).
• Return the chicken to the pan and turn to coat with the sauce.
• Add the olives and the capers.
• Reduce heat to simmer and cook to combine flavors (about 2 minutes).
• Season with pepper to taste.