- Chef Knife/Cutting Board: Essential for efficiently preparing ingredients like chicken and vegetables.
- Fry Pan (Nonstick): Ideal for sautéing onions and possibly caramelizing them to perfection.
- Carving Knife: Useful for slicing the cooked chicken, if preferred in thin pieces.
- Digital Kitchen Scale: For precise ingredient measurements, which is crucial in baking and some cooking processes.
- Candy Thermometer: For the caramelization of onions, though not directly listed in the recipe, this can help achieve perfect results.
- Dutch Oven: Useful for slow cooking methods which might be applicable in this recipe's preparation process.
- Mandoline Slicer (optional): For consistent slicing of ingredients, but not mandatory as the dish can also be made without perfectly uniform pieces.
- Roasting Pan: Useful for roasting chicken in the oven, though specific to this recipe might vary depending on cooking method.
- Stainless Steel Mixing Bowl: For mixing ingredients, not directly related but useful in general kitchen prep work.
- Olive Tap (or Olive Pitter): For easily removing olives from their pits, which can be a part of the recipe preparation.
- Silicone Spatula: Useful for mixing and scraping, an essential tool in many recipes including this one.
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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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