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
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.
To cook, preheat the oven to 350 degrees. 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. 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 and serve. Yield: 4 servings