| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Dry sherry wine or chicken broth |
| 1/4 | c | Honey |
| 1/4 | c | Freshly squeezed lemon juice |
| 1 | tb | Minced garlic |
| 1 | ts | Cinnamon |
| 1 | ts | Coarse salt |
| 1 | ts | Freshly ground black pepper |
| 1 | 3 lb frying chicken; cut in 8 pieces | |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
MARINADE CHICKEN Mix marinade ingredients in a large plastic ziptop bag. Add chicken and toss to coat. Refrigerate at least 8 hours or overnight. Heat oven to 350°. Have ready an ovenproof skillet of rangetop-to-oven casserole large enough to hold chicken pieces in 1 layer. Remove chicken from marinade, shake off excess and place on a plate. Pour marinade into a medium saucepan. Boil over medium heat until reduce to about 1 cut and starting to thicken, 10-15 minutes. Heat oil in skillet or casserole. Add chicken and cook over high heat 2 minutes or until golden on all sides (take care; the honey causes fast charring). Pour marinade over chicken. Bake 20-30 minutes until meat is opaque near the bones. Skim fat off marinade; serve marinade as a dipping sauce. Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Jan 2, 1998
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