Chicken, Caramalized Onions and Sage

Turns a boring roast chicken into a sense sensation!!!

1. 1

   1. Rinse chicken, pat dry. Arrange on foil.
   2. Mix cumin, salt, paprika, and turmeric in bowl. Sprinkle over both sides of chicken. Let stand while preparing onions.
   3. Heat oil in large pan. Sauté onions until pale golden, about 30 minutes. Mix in honey. Sauté until onions are deep brown, about 15 minutes. Turn off heat. Tilt pan, pushing onions toward top and allowing oil to pool at bottom. Using slotted spoon, spread onions evenly in large roasting pan. Reserve pan with oil.
   4. Preheat oven to 180°c.
   5. Heat oil reserved in pan. Brown chicken, about 5 minutes per side. Arrange chicken, skin side up, in single layer on top of onions in roasting pan.
   6. Add 1/2 cup wine to hot pan. Let stand until bubbling stops. Add remaining wine. Place pan over medium-high heat, boil until reduced to 2 cups, scraping up bits, about 9 minutes. Tuck sage, peeled shallots, garlic cloves, and bay leaves among chicken quarters. Sprinkle with pepper. Spoon wine mixture over.
   7. Cover roasting 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.
   8. Transfer chicken, vegetables, and olives to platter. Serve with pan juices.