Meryl's Sticky Lemon Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Calorie reduced from Gordon Ramsay's book Fast Food. Use a non-stick pan if using skinless chicken. Can substitute rosemary for thyme, or balsamic for sherry vinegar. Great with green beans and mashed potatoes. Ingredients:
4 chicken breasts |
4 chicken thighs |
1 t sea salt |
1 t black pepper |
1 tbsp olive oil |
10 garlic cloves, sliced |
1 t thyme |
1/2 t vinegar, sherry |
2 tbsp soy sauce, dark |
3 tbsp honey |
1 lemon, finely sliced |
1 c flat leaf parsley, chopped |
Directions:
1. Season the chicken with salt and pepper and heat the olive oil in a large saute pan. Brown the chicken pieces (in batches as necessary) over a high heat with the garlic and thyme for 2-3 minutes on each side until golden brown.
2. Return all the chicken to the pan, add the sherry vinegar and simmer until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
3. 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 until the chicken is cooked through.
4. Transfer the chicken to a platter and sprinkle over the chopped parsley.
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