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Sautéed Chicken with Green Olives and Cilantro

Sautéed Chicken with Green Olives and Cilantro    www.morewinelesswhines.com

Sautéed Chicken with Green Olives and Cilantro

Life has been hectic!  Fall quarter started up for Graduate School and it has been a very busy time – both with travel and assignments – at work.  I haven’t actually  been home to cook much; however, when I have been home, I keep making this recipe.  My sister-in-law and I even made this chicken dish with a fragrant rice and salad for my in-laws after a long flight.  They enjoyed it as much as I do.

Making the sauce for Sautéed Chicken with Green Olives and Cilantro   www.morewinelesswhines.com

Making the sauce for Sautéed Chicken with Green Olives and Cilantro

This recipe is from the book Jean-Georges Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman.  It is one of several recipes that has made me rethink how I cook a family meal.  I wrote more about this cookbook and another excellent set of recipes in  this post.  You could serve this over rice, Israeli Couscous, Quinoa or any grain that can absorb the delicious sauce!

Sautéing the chicken for Chicken with Green Olives and Cilantro    www.morewinelesswhines.com

Sautéing the chicken for Chicken with Green Olives and Cilantro

Sautéed Chicken with Green Olives and Cilantro

2 T + 2 tsp. extra virgin olive oil
1/4 c. minced onion
2 tsp. minced ginger
2″ piece cinnamon
a few strands saffron & some turmeric
salt
2 c. chicken stock (homemade would be great)
2 T. canola oil
3-4 boneless skinless chicken breasts
freshly ground black pepper
2 T. minced green olives (no pimientos)
2 tsp. lemon juice
1 T. coarsely chopped cilantro leaves

 

Preheat oven to 500F. Heat a small saucepan over medium heat and add olive oil. Once hot, add onion, ginger, cinnamon, saffron & turmeric, plus a pinch of salt, stirring occasionally, roughly 5 minutes. Add stock & increase heat to high. Cook, stirring occasionally, over medium-low heat, until reduced by roughly 3/4s and becomes syrupy. Remove from heat.

Heat canola oil in a large, ovenproof skillet over medium-high heat until hot. Season chicken on both sides with salt and pepper. Place the chicken in the skillet and cook undisturbed until lightly brown, 5-8 minutes. Turn over and cook on other side 3-4 minutes. Press an ovenproof,heavy skillet on top of chicken breasts so that they are being smooched between the two pans. Place chicken in “skillet sandwich” in the oven. Bake 15 minutes, remove from oven, and test to see if juices run clear.

Right before chicken is done, finish the sauce. Sitr in remaining 1 tsp olive oil, olives, a pinch of salt & pepper. Cook for 2 minutes over medium-high heat, stirring once or twice. Remove cinnamon stick. Turn off heat and stir in lemon juice and cilantro.

Serve chicken over a bed of rice with sauce spooned both around and over it.

Enjoy!

Sautéed Chicken with Green Olives and Cilantro      www.morewinelesswhines.com

Sautéed Chicken with Green Olives and Cilantro

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One thought on “Sautéed Chicken with Green Olives and Cilantro

  1. Pingback: Achieving Balance in the New Year: Mushroom Soup with Greens | More Wine Less "Whine"

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