Chicken with Cinnamon and Lemon

Succulent chicken pieces simmered in a fragrant lemon and cinnamon sauce with a classic vegetable soffritto.

Chicken Italian Main Course Lemon Cinnamon

Estimated Nutrition

Calories

637.1

kcal / serving

2548.2 kcal total

Carbs

16.2g

per serving

64.6 g total

Fat

39.6g

per serving

158.2 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

For coating

Dairy

piece

Egg Yolk

Free-range

Fruits

piece

Lemon

Zest only

piece

Lemon

Juice only

Liquids

100

White Wine

200

Chicken Stock

Meat

piece

Chicken

Portions or pieces

NutsSeeds

clove

Garlic

Crushed

sprig

Rosemary

piece

Bay Leaves

unit

Salt

To taste

unit

Black Pepper

Freshly ground, to taste

stick

Cinnamon

OilsFats

tbsp

Extra Virgin Olive Oil

For the soffritto

tbsp

Olive Oil

For frying chicken

Vegetables

stick

Celery

Finely chopped

piece

Carrot

Finely chopped

piece

Onion

Medium, finely chopped

Method

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.