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Ingredientes
- 1 1/2 c. Dry sherry wine or possibly chicken broth
- 1/4 c. Honey
- 1/4 c. Freshly squeezed lemon juice
- 1 Tbsp. Chopped garlic
- 1 tsp Cinnamon
- 1 tsp Coarse salt
- 1 tsp Freshly grnd black pepper
- 1 x 3 lb frying chicken, cut in 8 pcs
- 2 Tbsp. Vegetable oil
Direcciones
- Mix marinade ingredients in a large plastic ziptop bag. Add in chicken and toss to coat. Chill at least 8 hrs or possibly overnight.
- Heat oven to 350 . Have ready an ovenproof skillet of rangetop-to-oven casserole large sufficient to hold chicken pcs 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 till reduce to about 1 cut and starting to thicken, 10-15 min.
- Heat oil in skillet or possibly casserole. Add in chicken and cook over high heat 2 min or possibly till golden brown on all sides (take care; the honey causes fast charring). Pour marinade over chicken.
- Bake 20-30 min till meat is opaque near the bones. Skim fat off marinade; serve marinade as a dipping sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 4 servings | |
| Calories 773 | |
| Calories from Fat 375 | 49% |
| Total Fat 41.67g | 52% |
| Saturated Fat 10.49g | 42% |
| Trans Fat 0.18g | |
| Cholesterol 173mg | 58% |
| Sodium 753mg | 31% |
| Potassium 566mg | 16% |
| Total Carbs 32.37g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 24.69g | 16% |
| Protein 43.53g | 70% |
