This recipe is delicious! Especially when it’s paired with brown rice and steamed veggies. Enjoy!
1 large chicken, jointed into 8–10 pieces (you can also use a package of thighs)
Sea salt and freshly ground black pepper
3-4 tbsp olive oil
1 head of garlic, halved horizontally
A few thyme sprigs
Generous splash of apple cider vinegar
2 tbsp low sodium soy sauce
3 tbsp honey
1 lemon, finely sliced (ideally with a mandolin)
Handful of flat leaf parsley, chopped (optional)
1. Season the chicken joints with salt and pepper. Heat the olive oil in a large sauté pan. (I added about a tablespoon of real butter too)
2. Brown the chicken pieces (in batches if necessary), together with the garlic and thyme sprigs, over a high heat for two to three minutes on each side until golden brown.
3. 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 combine the juices.
4. Pour in a good splash of hot water(I added a splash of wine instead) 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, spoon over the liquor and sprinkle with chopped parsley if using.