Sticky Lemon Chicken
Ingredients
- 2 servings chicken pieces
- sea salt, to taste
- freshly ground black pepper
- 2 T oil
- 1/2 head garlic, halved horizontally
- few thyme sprigs
- 1/2 T sherry vinegar
- 1 T dark soy sauce
- 1.5 T honey
- 1/2 lemon, finely sliced
- 1/4 c flat leaf parsley, chopped
Method
Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
Transfer the chicken to a platter and sprinkle over the chopped parsley. Serve with the champ and green beans or steamed sugar snap peas.
Notes
SJ Note 7 Aug 2009: This was a Gordon Ramsay recipe, and a total flop. How jointed chicken is supposed to cook in that little amount of time, I have no idea, but it doesn't. The flavor of the other stuff didn't seem to work, either, though that was likely affected by the fact that the sauce and outside of the chicken burnt before the inside was done. If you're just dying to try it, use cut up chicken, about 1" dice, and forego the browning time. That's the only way I see this recipe working even vaguely.