2 T. olive oil

2-3 T. soy sauce

1 head of garlic, sliced in half horizontally

1 T. sherry vinegar

1 lemon sliced thickly, plus juice from another half of lemon

“Little cup of water” or “about a ladle of water”. Lord help us, Ramsay, could you be more unhelpful? It looks to me like maybe 1/3 to 1/2 of a C. he splashes in, possibly less.  Start small and add more if needed.

Bunch of fresh thyme, minced with scissors

2 T. honey

Freshly ground pepper

1 T. chopped Italian parsley

 

Cut up your chicken, or do that fancy thing Ramsay does to the drumsticks you already have and salt and pepper everything.  Heat the oil in a large pan, add the chicken, and brown thoroughly on both sides.  When the chicken is a nice goldeny-brown, add the soy sauce and the vinegar. Top with the lemon slices and squeeze the juice from half of that other lemon over everything.  Add your little C. of water and, over medium-low heat, simmer, turning the pieces from time to time for about 6-7 minutes (or until most of the water has cooked away, whichever comes first). Season with the fresh thyme and drizzle with honey.  Add a good grind of pepper and cook for another five minutes or so.  Sprinkle with fresh parsley and serve with champ–that’s Irish for mashed potatoes with green onions.

 

 

Yield:

Calories:

Fat:

Fiber: