Chicken Drumsticks with Green Olives and Cippolini Onions
Cipollini onions become incredibly flavorful when roasted, and, because they are so small, you’ll want to leave them whole. To peel the onions, immerse them in boiling water for 2 minutes, drain and let cool slightly; the skins will then slip right off.
Ingredients:
- 10 chicken drumsticks (about 2 1/2 lb./1.25 kg total)
- 1 lb. (500 g) cipollini onions, peeled
- 1 jar (10 oz./315 g) Spanish Queen olives, drained
- 4 garlic cloves, thinly sliced
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- 1/4 cup (2 fl. oz./60 ml) dry white wine
- 3 Tbs. chopped fresh oregano
- Kosher salt and freshly ground pepper
- 3 Tbs. firmly packed dark brown sugar
Directions:
Preheat an oven to 375°F (190°C). Line a baking sheet with a piece of aluminum foil that is about 4 inches (10 cm) longer than the pan. Fold the sides up to create a border that will contain the marinade.
In a large bowl, combine the chicken, onions, olives, garlic, 3 Tbs. of the olive oil, the wine and oregano. Season with salt and pepper and toss to combine. Place the chicken mixture on the prepared pan, spreading the ingredients in a single layer. Drizzle the chicken with the remaining 1 Tbs. olive oil. Sprinkle the brown sugar over everything and season again with salt. Roast until the chicken is opaque throughout and the onions are golden, about 40 minutes. Serve immediately. Serves 4 to 6.
Adapted from Williams Sonoma Sheet Pan Suppers (Weldon Owen, 2016)
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