Cinnamon Chicken in Roman Pot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken
- 2 onions)
- Clove (s), cinnamon, paprika powder, cayenne pepper, salt, 2 tablespoons honey, 2 tablespoons hot mustard, 2-3 tablespoons balsamic vinegar
- Poultry broth for basting
For the sauce:
- 5 tablespoon sugar, brown
- Chicken broth and veal stock
- 0.5 ½ glass white wine
- Cinnamon, cloves, salt, black pepper, paprika powder, cayenne pepper
- 50 g butter, ice cold
- 0.5 ½ glass balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 225 ° C, peel the onions and sprinkle with cloves. Rub the chicken inside and outside with cinnamon, paprika, cayenne pepper and salt and fill with the onions.
- Mix the honey with mustard, 1 teaspoon each of cinnamon, cayenne, paprika, balsamic vinegar and a little salt, brush the chicken with it and place in the Römertopf. Cover and cook in the oven for 45 minutes, then remove the lid and fry for another 45 minutes at the same temperature, basting with poultry stock from time to time.
- Caramelize the sugar in the pan 20 minutes before the end of the cooking time, add the poultry and veal stock, white wine and balsamic vinegar and let it boil down, season with the spices.
- Finally, whisk the ice-cold butter in small pieces into the sauce until it is bound.
- This goes well with delicious couscous with zucchini, peppers, eggplant - vegetables.
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