Chicken with Olives, Caramelized Onions, and Sage

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. Set aside 1/3 cup onions for pilaf. Using slotted spoon, spread remaining 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.