Cibreo alla Fiorentina

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 200 ml (3/4 cup) dry white wine 200 ml (3/4 cup) dry white wine
• 400 ml (1 3/4 cups) chicken broth 400 ml (1 3/4 cups) chicken broth
• 2 sprigs rosemary 2 sprigs rosemary
• 2 sprigs thyme 2 sprigs thyme
• Salt and pepper, to taste Salt and pepper, to taste
• For the egg sauce: For the egg sauce:
• 4 large eggs 4 large eggs
• Juice of 1 lemon Juice of 1 lemon
• 250 ml (1 cup) chicken broth 250 ml (1 cup) chicken broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 48g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the onion, garlic, carrots, celery, and red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Return the chicken to the pot and pour in the white wine. Allow it to simmer for a few minutes until the alcohol evaporates.
4. 4.
   Add the chicken broth, rosemary, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the chicken is tender and cooked through.
5. 5.
   In a separate bowl, whisk together the eggs, lemon juice, and chicken broth until well combined.
6. 6.
   Slowly pour the egg mixture into the pot, stirring constantly. Cook for an additional 5 minutes, stirring gently, until the sauce thickens and coats the back of a spoon.
7. 7.
   Remove the pot from the heat and let it rest for a few minutes before serving.
8. 8.
   Serve the Cibreo alla Fiorentina hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs and drumsticks. You can also use a whole chicken, cut into pieces.
• Lemon — Choose fresh, juicy lemons for the egg sauce to ensure a bright and tangy flavor.

Tips & Tricks

• To add extra depth of flavor, you can marinate the chicken in white wine, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can whisk in a tablespoon of flour or cornstarch into the egg mixture before adding it to the stew.
• For a touch of freshness, sprinkle some chopped parsley or basil on top of the dish before serving.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Cibreo alla Fiorentina in shallow bowls, allowing the creamy egg sauce to envelop the tender chicken. Accompany it with crusty bread or creamy polenta to soak up the flavorful sauce.

Presentation advice

Garnish the dish with a sprig of fresh rosemary or thyme to add a touch of elegance. The vibrant colors of the stew and the creamy sauce will make for an enticing presentation.