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Cinnamon Thighs


Cinnamon Thighs_600_369


Preheat the oven to 180°C/350°F, gas mark 4.

Heat the olive oil in a casserole dish.

Add the chicken, skin side down and cook for about 6 minutes, or until the skin is coloured. Remove the thighs and drain on kitchen paper.

Chop the cinnamon into small pieces, add to the casserole and cook on a medium heat for 5 minutes – soften, but do not colour.

Remove the cinnamon and put to one side. Strain off the fat and return the chicken to the casserole, skin side up, and season.

Add the chicken stock and wine and sprinkle with the cinnamon.  Cover and put into the oven for 25 minutes or until thoroughly cooked.

Take the casserole from the oven and place the chicken under a preheated grill for 5 minutes to brown further.

Meanwhile strain the stock into a clean pan.  Simmer until reduced to a third of its volume, add the lemon juice, and simmer further to reduce to coating consistency.

Check the seasoning and add parsley.

Pour a little sauce around the chicken, and serve the rest of the sauce separately. 


Serves 4

8 Red Tractor chicken thighs, on the bone
1 tsp olive oil
6 cinnamon stick
salt and pepper
300ml or ½ pt chicken stock
150ml or ¼ pint dry white wine
1 tsp lemon juice
1 tbsp chopped parsley