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This dish is savory with a touch of sweet and completely delicious. I call it HONEYMOON, because I first made it for my husband years ago, and had not made it since. He recently requested it, so it must have been good. I did not even remember making it!

Honeymoon Cinnamon Chicken

3/4 cup apple juice
3/4 cup white wine
1/4 cup honey
1 lemon, juiced
1 tbsp minced garlic
1 tsp cinnamon
1 tsp ground black pepper
3 lbs chicken pieces
2 tbsp canola oil


Combine juice, wine, honey, lemon juice, garlic, seasonings in a large ziploc gallon size bag. Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for at least 2 hours, the longer the better and best is overnight. When ready to cook, pre-heat oven to 350°F. Remove chicken from the marinade, shake off the excess and set chicken aside on a plate. Pour marinade into a small saucepan and bring to a boil, reduce heat and boil until it has reduced and has begun to thicken (about 10-15 minutes). Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, chicken should be evenly browned, but not fully cooked yet. Place chicken in roasting pan and pour the reduced marinade on top. Bake 30-55 minutes, or until chicken is fully cooked and no longer pink (how long you bake depends on the cuts of meat). Skim fat from the pan juices and serve juices as a dipping sauce if you like.


Servings: 4

Nutritional information per serving

No nutrition information available

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