CHICKEN THIGHS WITH CINNAMON AND LEMON

Chicken Thighs With Cinnamon and Lemon image

Provided by MarraMamba

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

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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 white wine
2 lemons, juice of
4 cinnamon sticks
200 ml chicken stock
1 free-range egg yolk

Steps:

Heat the olive oil in a saucepan and gently fry the celery, carrot, onion, garlic, rosemary and bay leaves until golden, about 15 minutes.
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.
Meanwhile, for the chicken, mix the flour with the salt and freshly ground black pepper and coat the chicken pieces in this mixture.
Heat the olive oil in a frying pan and fry the chicken until golden brown. Add the wine and cook for five minutes.
Add the chicken and wine reduction to the soffritto, then add half the lemon juice and cinnamon. Stir well.
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.
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.