Ingredients

2 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

• 2/3 cup olive oil
• 1 1/4 pounds white onions, thinly sliced
• 1 1/4 pounds red onions, thinly sliced
• 1 1/2 tablespoons honey

• 1 750-ml bottle dry white wine, divided
• 9 large fresh sage leaves
• 8 large shallots, peeled
• 8 large garlic cloves, peeled
• 3 Turkish bay leaves

• 3 cups assorted brine-cured Mediterranean olives (such as Kalamata and picholine)

Description

Layer Upon Layer Of Flavor Infuses This Stylish Yet Deeply Comforting Dish.

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