Chicken with Olives, Caramelized Onions, and Sage
Marje Young’s chicken dinner was wildly successful at one of our Echo Summit forays, with many people clamoring for the recipe.
by Marje Young
Red onions (stock photo)
This is a chicken dish, but of course you can also add your own mushrooms! At our Echo Summit foray, this dish was served with green beans with caramelized boletes, quinoa cooked with vegetables, and sautéed kale. We put some of the chicken sauce over the quinoa. A delicious combination!
Objective:
Complementary
Total Time:
2.5 to 3 hours
Yield:
8 servings
Suggested Mushrooms:
- Non applicabilis (not applicable)
Ingredients
Seasoned Chicken
Eight chicken thighs
2 tsp. ground cumin
2 tsp. salt
2 tsp. sweet paprika
1 tsp. turmeric
1/3 cup olive oil
White Onions
1 1⁄4 pounds white onions
1 1⁄2 tbs. honey
Red Onions
1/3 cup olive oil
1 1⁄4 pounds red onions
Sauté red onions until golden and set aside
Wine Sauce
1 bottle white wine
9 or more sage leaves
8 or more garlic cloves
3-5 bay leaves
Method
Season the chicken: Coat chicken with spices and let rest.
Sauté the white onions in oil until golden (about 30 min).
Add honey and sauté another 15 minutes until browned. Spread in bottom of baking pan large enough to hold chicken in a single layer.
Brown the chicken (use the same frying pan) and place on top of the browned white onions. Put the sautéed red onions on top of the chicken.
Deglaze frying pan with 1⁄2 cup white wine until bubbling stops.
Add remaining wine. Boil about 9 minutes or until liquid is reduced to 2 cups.
Pour into baking pan around chicken. Tuck sage, garlic cloves and bay leaves around chicken. Sprinkle with pepper. Taste sauce and adjust (I find I often need a bit more honey depending on acidity of the wine).
Cover pan tightly and bake chicken 30 minutes.
Sprinkle olives over top of chicken making sure some of the olives get some down into the sauce.
Bake uncovered until chicken is tender, basting once or twice.