Chicken Thighs With Cinnamon And Lemon

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 tablespoons extra virgin olive oil
• 4 celery ribs, finely chopped
• 2 carrots, finely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 sprig fresh rosemary
• 4 bay leaves
• salt & freshly ground black pepper
• 1 lemon, zest of
• flour, for coating
• salt & freshly ground black pepper
• 8 chicken pieces
• olive oil, for frying
• 100 ml wine
• 2 lemons, juice of
• 4 cinnamon sticks
• 200 ml chicken stock
• 1 free-range egg yolk

Recipe

• 1 heat the olive oil in a saucepan and gently fry the celery, carrot, onion, garlic, rosemary and bay leaves until golden, about 15 minutes.
• 2 remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper. add the grated lemon zest. set to one side.
• 3 meanwhile, for the chicken, mix the flour with the salt and freshly ground black pepper and coat the chicken pieces in this mixture.
• 4 heat the olive oil in a frying pan and fry the chicken until golden brown. add the wine and cook for five minutes.
• 5 add the chicken and wine reduction to the soffritto, then add half the lemon juice and cinnamon. stir well.
• 6 add the stock and cook on a low heat for about 45 minutes, or until the sauce has reduced and the chicken is completely cooked through. keep the pan covered for the first 30 minutes of cooking.
• 7 remove the cinnamon sticks, then mix the egg yolk with the remaining lemon juice. quickly but carefully stir this mixture into the sauce until blended. serve immediately.