'Sticky' Lemon and Honey Chicken

'Sticky' Lemon and Honey Chicken

1 large chicken, cut into 8 to 10 pieces
Sea salt and black pepper
3 to 4 tablespoons olive oil
1 head of garlic, minced
Few thyme sprigs
Sherry vinegar
2 tablespoons dark soy sauce
2 tablespoons honey
1 lemon, finely sliced
A handful of Italian parsley, chopped 

 

 

Season the chicken with salt and pepper and heat the olive oil in a large saute pan. Brown the chicken pieces a few pieces at a time over high heat with the garlic and thyme for 2 to 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 few tbs of hot water and add the lemon slices. Let the liquid bubble and reduce down until thick for another ten minutes or so. Chicken should be cooked through by now.

Transfer the chicken to a platter and sprinkle over the chopped parsley. Serve with the roughly smashed cooked potatoes enriched with green onion, butter and the chopped parsley.