Ingredients

• 8 tbsp extra virgin olive oil
• 4 celery sticks
• finely chopped
• 2 carrots
• finely chopped
• 1 medium onion
• finely chopped
• 2 cloves garlic
• crushed
• 1 sprig rosemary
• 4 bay leaves
• salt and freshly ground black pepper
• 1 lemon
• zest only
• flour
• for coating
• salt and freshly ground black pepper
• 8 chicken pieces
• olive oil
• for frying
• 100ml/3½fl oz white wine
• 2 lemons
• juice only
• 4 cinnamon sticks
• 200ml/7fl oz chicken stock
• 1 free-range egg yolk

Directions

• 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.