Ingredients
- 8 to 10 pieces of chicken (4 drumsticks and thighs or a whole chicken cut up)
- salt and freshly ground pepper, to taste
- 2 teaspoons dried thyme, divided
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 tablespoon sherry vinegar (or red wine vinegar)
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 1/3 cup water
- 2 tablespoons fresh lemon juice
- 1 lemon, thickly sliced(into 6 or so slices)
Method
- Season chicken on both sides with salt, pepper and 1 teaspoon of thyme.
- Heat a large sauté pan over medium-high flame.
- Add oil and brown chicken until golden on both sides, in batches if necessary, about 2 – 3′ per side.
- Transfer chicken to plate and reduce heat to medium.
- Sauté garlic until fragrant, about 45″.
- Add sherry vinegar and cook down until reduced by half.
- Add soy sauce, honey, remaining thyme, water and lemon juice to pan and stir to combine.
- Return chicken to pan, turning to coat with sauce.
- Add lemon slices.
- Cook until sauce has reduced to a syrupy consistency, about 10 – 12′, turning chicken frequently to coat with sauce.
- Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear.
- Transfer chicken to serving platter or divide among 4 plates.
- Drizzle sauce over chicken and use lemon slices as garnish.