CINNAMON CHICKEN

CINNAMON CHICKEN image

Yield 8 people

Number Of Ingredients 10

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

Steps:

In a large bowl, mix the dry sherry, honey, lemon juice, garlic, cinnamon, salt, and pepper. Add the seasoned chicken and toss to evenly coat. Cover and marinate in the refrigerator at least 8 hours, or overnight. Preheat the oven to 350 F. Remove the chicken from the marinade, shaking off excess, and set aside on a plate. Pour the marinade into a small saucepan and bring to a boil. Boil until it is reduced to about 1 cup and beginning to thicken, 5 to 10 minutes. Set aside. 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. Bake about 20 minutes, until cooked through. Serve.