Ingredients

Steps

• Fry celery, carrot, onion, garlic, rosemary, and bay leaves in olive oil until golden.
• Remove herbs, then season with salt, pepper, and lemon zest.
• Coat chicken pieces in a mixture of flour, salt, and pepper.
• Fry chicken in olive oil until golden brown, then add wine and cook for 5 minutes.
• Combine chicken and wine with the vegetables, then add half the lemon juice and cinnamon.
• Add stock and simmer covered for 30 minutes, then uncovered for 15 minutes until cooked.
• Remove cinnamon, stir in egg yolk mixed with remaining lemon juice, and serve.