Chicken Thighs With Cinnamon And Lemon Recipe

Name: Chicken Thighs With Cinnamon And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the soffritto; 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; For the chicken; 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

Servings: persons

For the soffritto
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
For the chicken
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

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.

1103

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the soffritto, 8 tablespoons extra virgin olive oil, 4 celery ribs, finely chopped, 2 carrots, finely chopped, and more.

Yes, Chicken Thighs With Cinnamon And Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Thighs With Cinnamon And Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions