Chicken With Olives Caramelized Onions And Sage Recipes

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.

Steps:

• Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
• Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
• Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

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.