Chicken Thighs With Cinnamon and Lemon |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
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.
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