Lemon Confit Chicken with Calamata Olives Recipe

Name: Lemon Confit Chicken with Calamata Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium onion, minced; 4 large chicken breast halves on the bone with skin (about 3 1/2 pounds); Kosher salt and freshly ground pepper; 2 cinnamon sticks; 3/4 cup minced flat-leaf parsley; 1/2 cup minced cilantro, plus 12 cilantro sprigs; 1 heaping teaspoon finely grated fresh ginger; Pinch of saffron; 1 cup dry white wine, such as Chardonnay; 1 cup chicken stock or low-sodium broth; 1 cup Calamata olives, pitted; 1 Moroccan preserved lemon from a jar, pulp discarded and peel finely diced

Servings: persons

1/4 cup extra-virgin olive oil
1 medium onion, minced
4 large chicken breast halves on the bone with skin (about 3 1/2 pounds)
Kosher salt and freshly ground pepper
2 cinnamon sticks
3/4 cup minced flat-leaf parsley
1/2 cup minced cilantro, plus 12 cilantro sprigs
1 heaping teaspoon finely grated fresh ginger
Pinch of saffron
1 cup dry white wine, such as Chardonnay
1 cup chicken stock or low-sodium broth
1 cup Calamata olives, pitted
1 Moroccan preserved lemon from a jar, pulp discarded and peel finely diced

1
In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil.
2
Add the minced onion and cook over moderately high heat, stirring occasionally, until just starting to brown, about 5 minutes.
3
Scrape into a bowl.
4
Season the chicken breasts with salt and pepper.
5
Add the remaining 2 tablespoons of olive oil to the casserole and sear the chicken in 2 batches, until browned, about 3 minutes per side.
6
Return all of the chicken to the casserole.
7
Add the cinnamon sticks, minced parsley and cilantro, ginger, saffron, sauteed onion, white wine and stock to the casserole and bring to a boil.
8
Reduce the heat to moderate, cover and simmer the chicken for 30 minutes.
9
Stir the olives and preserved lemon into the casserole and simmer until the chicken breasts are cooked through, about 15 minutes longer.
10
Transfer the lemon confit chicken to a warm platter and cover with foil.
11
Boil the cooking liquid in the casserole over high heat until reduced by half and slightly thickened, about 10 minutes.
12
Discard the cinnamon sticks.
13
Spoon the sauce over the chicken, garnish with the cilantro sprigs and serve.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 medium onion, minced, 4 large chicken breast halves on the bone with skin (about 3 1/2 pounds), Kosher salt and freshly ground pepper, and more.

Yes, Lemon Confit Chicken with Calamata Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Confit Chicken with Calamata Olives

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