Pollo Bucco Alla Milanese - cooking recipe

Ingredients

8 chicken thighs
60 ml olive oil
2 tablespoons flour
salt and pepper
1 garlic clove
250 ml dry white wine
1 bay leaf
1 pinch allspice
1 pinch cinnamon
2 teaspoons crushed garlic
6 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice

Preparation

Coat the chicken thighs in flour and season with salt and pepper.
Heat the olive oil in a stove-proof casserole on the stove.
Brown the chicken until golden all over.
Add the garlic clove, bay leaf, spices and white wine.
Cover and cook in medium oven until tender, about an hour.
Remove from the oven.
Stir together the parsley, garlic and lemon.
Toss the chicken thighs in the mixture.
Serve immediately with risotto.