chicken empanada with chorizo and olives

Name: chicken empanada with chorizo and olives
Ingredients: 1 teaspoon salt; 1/2 cup dry white wine; 1/2 cup reduced sodium chicken broth; 1/2 teaspoon Spanish smoked paprika (not hot); 1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired); 1/4 cup chopped pitted green olives; 1/4 teaspoon black pepper; 2 large garlic cloves, minced; 2 large onions, halved lengthwise, then cut lengthwise into 1/4 inch wide strips; 3 whole chicken legs, including thighs (2 to 2 1/4 lb total); 4 1/2 tablespoons extra virgin olive oil