Directions:
1. Season
the chicken with salt and pepper and heat
the olive oil in a large sauté pan. Brown
the chicken pieces (in batches if necessary)
over a high heat with the garlic and thyme
for 2–3 minutes on each side until golden
brown. Return all the chicken to the pan,
add the vinegar and bubble until reduced
by half. Drizzle over the soy sauce and
honey and shake the pan to mix.
2. 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.
3. Transfer the chicken
to a platter and sprinkle over the chopped
parsley.
4. Serve
with mashed potato (boil potatoes, add
milk and butter and mash together, add
cooked peas and carrots and some thyme).
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