These chicken pieces taste as good as they look.
Gordon Ramsay came up with this excellent recipe. The only thing I don’t agree with is using a whole, jointed chicken. The problem? The chicken portions have different degrees of thickness, i.e. different cooking times, which can cause some pieces to dry out and the others to remain somewhat raw. So! My best advice is to stick to one type of cut, for example wings, drumsticks, thighs or breasts, for best results. Enjoy!
- 8 large chicken drumsticks, or more if they are small
- sea salt and black pepper
- 45ml (3 tbsp) olive oil
- 1 head of garlic, halved horizontally
- few thyme sprigs
- splash of sherry vinegar
- 30ml (2 tbsp) dark soy sauce
- 45ml (3 tbsp) honey
- 1 lemon, finely sliced
- 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 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 sherry vinegar and bubble until reduced by half. Drizzle over the 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 not the chicken should be cooked through.
- Transfer the chicken to a platter and serve immediately.
- Serve with mash and green beans or steamed sugar snap peas.
- Drumsticks were used in this recipe to ensure even cooking. You are welcome to use chicken wings, thighs or breasts instead.
- Serving Size: 1 serving
- Calories: 159.1
- Sugar: 16.2 g
- Sodium: 762.9 mg
- Fat: 1.4 g
- Carbohydrates: 28.6 g
- Protein: 8.7 g
- Cholesterol: 28.5 mg