This is one of those recipes that had been on my menu planner several times, only to be removed, my head filling with second thoughts and fears. It was inspired by a quaint dish I had read about on Everyday French Chef. While I had yet to try a recipe from that site that I didn’t enjoy, the idea of Chicken with Cinnamon – I’ll admit it – I had my doubts. Finally, after much debate in my head, I decided to plunge forward and go for it. And go for it I did – daring to take the original recipe and go two steps further – doubling the amount of ground cinnamon while adding an entire cinnamon stick to the bird’s cavity.