John Myers
Chicken in Cinnamon Sauce with Young Carrots
The perfect chicken in cinnamon sauce with young carrots recipe with a picture and simple step-by-step instructions.
- 6 Chicken drumsticks
- 2 Shallots, cut into strips
- 4 Garlic cloves with peel
- 3 Cinnamon sticks
- 400 ml Poultry stock
- 150 ml Cream
- 300 g Young carrots
- Nutmeg
- Espelette pepper
- Sea-Salt
- Ground cinnamon
- Black pepper from the mill
- 1 tbsp Butter
- Olive oil
- Season the chicken drumsticks with salt and pepper. Heat a little olive oil in a saucepan and fry the chicken drumsticks all around until golden brown. Add the shallot strips and fry them too. Now add the garlic cloves and the cinnamon sticks, toast them briefly, season with a little freshly grated nutmeg and deglaze with the poultry stock.
- Now cover the saucepan and let simmer for 40 minutes over low heat. 10 minutes before the end of the cooking time, peel the carrots and cut them in half lengthways and blanch them in boiling salted water for 3 minutes and chill them ice cold. Put the carrots in the casserole with the chicken and cook until they are firm to the bite.
- Then take the meat, the carrots, the garlic, the shallot strips and the cinnamon sticks out of the stock and place on a preheated plate and first keep warm. Stir the butter into the braised stock and bring the stock to the boil.
- Add the cream to the stew and season with pepper, salt, Espelette pepper and a pinch of cinnamon and simmer the sauce until it is creamy. It only takes a few minutes
- Remove the chicken from the bone, cut into pieces and return to the preheated platter to keep warm. Then arrange the chicken with carrots, garlic and shallot on a plate and pour the sauce over it. A baguette tastes really good with it.
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