This was so good. I made it yesterday when we had my friend Terra over for dinner. It was awesome, it had that great tangy sweet balance down perfect. And don't worry, you don't have to yell like Ramsey and get all red faced when you make it. One word of advice, while you are reducing your sauce you will swear it isn't reducing right, that it's too runny. Then, all of a sudden, it will reduce and would burn if you weren't watching it. It happens super quick. So keep your eyes on it.
1 large chicken jointed into 8-10 pieces (I used boneless skinless breasts)
Sea salt and black pepper
3-4 tbsp olive oil
1 head of garlic, halved horizontally
Few thyme sprigs
Splash of sherry vinegar
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced (ideally with a mandolin)
Bunch of flat leaf parsley, chopped
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 sherry 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. Serve with the champ and green beans or steamed sugar snap peas.