Makes 4 servings
As always when dealing with
chicken, do not allow raw chicken meat or juices to come in contact with other foods and do not
re-use any plates, cutting boards, knives, or anything else without washing with hot soapy water
first to avoid contamination. Remember to wash your hands after touching raw chicken or anything
that has touched the chicken.
1 Large chicken cut into pieces or 8-10 pieces (we used thighs)
Sea salt and fresh ground
pepper to taste
3-4 Tablespoons olive oil
1 Head of garlic, cut in half
2-3 Tablespoons sherry vinegar
2 Tablespoons dark soy sauce
3 Tablespoons honey
1 Lemon, sliced very thinly
1 Bunch of Italian parsley, chopped
1. Rinse the chicken and pat it mostly dry with paper towels. Throw the paper towels
away. Season the chicken with the salt and pepper.
2. Heat the olive oil over high heat in a heavy frying pan on the stove. Brown the
chicken pieces (in batches if necessary) with the garlic and thyme for 2 to 3 minutes on each side
until golden brown.
3. Return all of the chicken pieces to the pan, add the sherry vinegar, and bubble
until reduced by half. Drizzle the soy sauce and honey over and shake the pan to mix.
note: turn heat down to medium to keep from burning the chicken. It is normal for the sugars in the
honey to get very brown, but watch it closely to keep it from burning.)
4. Pour in a 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.
5. Transfer the chicken to a platter and sprinkle the chopped parsley over all.
Serve while hot.
Although the chicken looks a little dark on the edges, it is not burned. It
gets very brown because of the natural sugar in the honey. Watch it closely as it