Cinnamon Chicken
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 35 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, young
- 2 onion (s), peeled
- 20 carnation (s)
- salt
- 2 tablespoon honey, liquid
- 2 tablespoon mustard, hotter
- 2 tablespoon balsamic vinegar
- some poultry stock to deglaze
- 5 tablespoon sugar, brown
- 0.5 ½ glass poultry stock
- 0.5 ½ glass veal stock
- 0.5 ½ glass white wine
- 0.5 ½ glass balsamic vinegar
- some cinnamon
- 50 g butter, cold
- 1 teaspoon cinnamon, ground
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika powder
- Clove (s), ground
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Soak the römertopf for 10 minutes.
- Lard the onions with the cloves. Rub the washed and dried chicken inside and outside with powdered cinnamon, cayenne pepper, salt and paprika. Fill with the onions.
- Mix together honey, mustard and 1 teaspoon each of cinnamon, cayenne pepper and paprika powder, 2 tablespoons balsamic vinegar and a little salt. Brush the chicken with it and place in the Römertopf.
- Place in the cold oven, set the oven to 220 ° C and fry for 65 minutes with the lid closed. Then remove the lid and let it become crispy for about ½ hour at the same heat, occasionally deglazing with poultry stock.
- For the sauce, caramelize the sugar in a pan. Add the poultry stock, veal stock, white wine and balsamic vinegar and allow to reduce.
- Season to taste with cinnamon, clove powder and black pepper.
- Assemble at the end with the cold butter.
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