Recipe courtesy of Mary Sue Milliken and Susan Feniger

Cinnamon Chicken

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

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

Directions

  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.
Healthy Chicken Pot Popovers
PREMIUM
22m Easy 96%
CLASS
Dairy-Free Sour Cream
PREMIUM
2m Easy 96%
CLASS
Classic Roast Chicken
PREMIUM
Michael Ruhlman

Classic Roast Chicken

12m Easy 97%
CLASS
Soy Garlic Fried Chicken
PREMIUM
Michael Solomonov

Soy Garlic Fried Chicken

16m Intermediate 98%
CLASS