Sticky Lemon Chicken

Ingredients

4 large chicken thighs or 8 small, with skin and bone

Sea salt and black pepper

Thyme

1 head garlic, halved horizontally

Splash of red wine vinegar

Dark soy sauce

Honey

1 lemon, finely sliced

Method

Heat the oil in a large saute pan or a large pot. Season the thighs and brown them over a high heat with the garlic and thyme until golden brown. Make sure the skin gets adequate color but be aware that it can burn very quickly.

Add the red wine vinegar and bubble until reduced by half. Drizzle over generous amounts of soy sauce and honey and shake the pan to mix. 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. By now the chicken should be cooked through; if not, add a little more water and let it boil down again.

Shelly's Note: This goes well over white rice and green beans or broccoli. A fun thing to do is to use boneless-skinless thighs and chop them into bite-size pieces. Cook the chicken just the same, except chop the lemon slices a bit thicker so that they're easier to take out when you serve the chicken.

Adapted from Gordon Ramsay's Fast Food.