Honeymoon Cinnamon Chicken

On the drive home yesterday I told my husband I had gotten chicken on sale for tonight and was pondering out loud what I should make with it. He surprised me and asked for cinnamon chicken. I told him I had never made that, but OK. Then he told me that I had, some 20 years ago he had come home late from work and I had made cinnamon chicken for him. Must have been really good if he remembers it now!

Anyway, I do not recall the particular recipe I used that evening, but am going to try to make something like he described to me tonight.

**please note, for those that cannot have sugar, use no sugar added apple juice and I would either omit the honey or try sugar free pancake syrup instead.

Ingredients:

• 3/4 c apple juice 
• 3/4 c white wine 
• ¼ c honey
• 1 lemon, juiced 
• 1 tbsp minced garlic
• 1 tsp cinnamon
• 1 tsp ground black pepper 
• 3 lbs chicken pieces
• 2 tbsp canola oil
• **optional, lemon wedges for garnish

Directions:

• 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, 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