CHICKEN THIGHS WITH CINNAMON AND LEMON

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Chicken Thighs With Cinnamon and Lemon image

A flavorful wonderful but simple dish using thighs. The cinnamon just makes it a little exotic. A soffrito is simply chopped onions, celery, carrots etc. as a base to a dish fried gently. Recipe from Katie and Giancarlo Caldesi

Provided by MarraMamba

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

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.

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