Cinnamon chicken in mulled wine sauce

Ingredients for 2 servings:

• 1 chicken, cut into 4 pieces, boneless if desired
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp cinnamon powder
• chili powder
• salt and pepper
• 2 onions, coarsely chopped
• ½ liter of mulled wine
• 1 tbsp sour cream
• e.g. sauce thickener, dark or cornstarch mixed with water
• some oil

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

a wonderful Advent or Christmas dinner

Salt the chicken pieces on both sides. Sprinkle the “underside” with chili powder and cinnamon. Brush the skin side with a mixture of 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1 tablespoon cinnamon, and a little chili powder. Let rest for 10 minutes. Heat a little oil in a roasting pan and brown the meat. Place the skin-side up for the final step. Add the onions and sauté with salt and pepper. Pour in the mulled wine. Braise in the preheated oven on the bottom rack at 170°C for 1 hour. Then remove the chicken pieces. Thicken the sauce slightly and mix with 1 tablespoon of sour cream. Return the chicken pieces to the pan and let them simmer in the sauce for another 15 minutes with the oven off. Serve with Schupfnudeln (a kind of German dumplings), Spätzle (a kind of German spaetzle) or dumplings, and red cabbage.