Recipe courtesy of Mary Sue Milliken and Susan Feniger

Cinnamon Chicken

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  • Level: Easy
  • Yield: 4 servings
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1 1/2 cups dry sherry

1 teaspoon cinnamon

1/2 cup honey

1/4 cup lemon juice

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 frying chicken, 2 1/2 to 3 pounds, cut into pieces

2 tablespoons vegetable oil


  1. In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
  2. To cook, preheat the oven to 350 degrees.
  3. Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
  4. Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
  5. Bake about 20 minutes and serve.

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