Lemon Confit Chicken With Calamata Olives

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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

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