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CINNAMON CHICKEN

List of Ingredients




1 1/2 cups dry sherry
1/2 cup honey
1/4 cup freshly squeezed lemon juice
4 garlic cloves, minced
1 tablespoon ground cinnamon
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 (2 1/2- to 3-pound) frying chicken, rinsed, patted dry, and cut into 8 serving pieces
2 tablespoons vegetable oil


Recipe



In a large bowl, mix sherry, honey, lemon juice, garlic, cinnamon, salt and pepper. Add chicken and toss to coat evenly. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees.

Remove chicken from marinade, shaking off excess, and set aside on a plate. Pour marinade into a small saucepan and bring to a boil. Boil until it is reduced to about 1 cup and begins to thicken, 5-10 minutes. Set aside.

Heat oil in an oven-proof skillet over medium-high heat. Sear the chicken until golden on all sides. Pour the reduced marinade over the chicken and place in the oven. Bake about 20 minutes, or until cooked through.

Yield: 4 servings