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Wednesday, May. 21, 2008

Sticky lemon chicken

Gordon Ramsay recipe: Sticky lemon chicken

1 large chicken, cut into 8 pieces

1/2 teaspoon sea salt

Freshly ground pepper

3 tablespoons olive oil

1 head garlic, halved horizontally

2 to 3 sprigs thyme

1/4 cup sherry vinegar

1/4 cup plus 2 tablespoons honey

1/4 cup dark soy sauce

1 lemon, finely sliced

3/4 cup hot water

1/2 bunch flat Italian parsley, chopped

Makes 6 servings.

1. Season chicken with salt and pepper. Heat the olive oil in a large skillet over high heat. Cook chicken, garlic and thyme, in batches if necessary, turning as needed, until golden brown, 4-5 minutes per side.

2. Return all chicken to the pan; add sherry vinegar. Cook over medium heat until liquid is reduced by half, about 5 minutes. Add honey and soy sauce; shake pan to mix. Add lemon slices and hot water; raise heat to medium-high. Cook until the liquid has reduced to a syrup, 10-15 minutes. If chicken has not cooked through, add more hot water if necessary; continue cooking until done. Remove to platter; sprinkle with parsley.

Nutritional information per serving: 400 calories, 51 percent of calories from fat, 22 g fat, 5 g saturated fat, 89 mg cholesterol, 20 g carbohydrates, 29 g protein, 885 mg sodium, no fiber.