Recipes Sautéed Chicken with Green Olives and Cilantro 5.0 (4,166) Add your rating & review North African in spirit, this dish is easy enough for weeknight cooking but impressive enough to serve to guests. Note the sauté-and-roast technique used to prepare the chicken, which results in crisp skin and juicy meat.Plus: More Chicken Recipes and Tips By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Yield: 4 Ingredients 1/4 cup extra-virgin olive oil 1/4 cup minced onion 2 teaspoons minced fresh ginger 2 teaspoons minced garlic One 2-inch cinnamon stick 3 saffron threads 2 cups chicken stock or canned low-sodium broth Salt and freshly ground pepper One 3 1/2-pound chicken, cut into 8 pieces 2 tablespoons minced green olives 2 teaspoons fresh lemon juice 1 tablespoon coarsely chopped cilantro, plus more for garnish Directions Preheat the oven to 500°. Heat 1 tablespoon of the olive oil in a small saucepan. Add the onion, ginger, garlic, cinnamon and saffron and cook over moderate heat until the onion softens, about 5 minutes. Add the chicken stock and season with salt and pepper. Increase the heat to high and simmer, stirring occasionally, until the liquid reduces by three-quarters and becomes syrupy, about 20 minutes. Remove from the heat. Season the chicken with salt and pepper. Heat 2 tablespoons of the olive oil in a large ovenproof skillet. Add the chicken, skin side down, and cook over moderately high heat until lightly browned, 5 to 8 minutes. Turn the chicken and cook for 2 minutes. Turn the pieces skin side down and roast in the oven for about 25 minutes, or until the juices run clear when a thigh is pierced. Remove the cinnamon stick from the sauce. Add the olives and the remaining 1 tablespoon of olive oil and season with pepper. Rewarm the sauce over low heat for 1 minute. Remove from the heat and stir in the lemon juice and the 1 tablespoon of chopped cilantro. Arrange the chicken on plates and spoon the sauce around it. Garnish with cilantro and serve. Suggested Pairing Contrast the strong, sweet, spicy and salty notes in the relish with a fruity, medium-weight Zinfandel. Rate it Print