Preparation: 10 mins – Cooking Time: 30-50 mins
◦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
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 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 not the chicken should be cooked through.
3.Transfer the chicken to a platter and serve immediately.
*Drumsticks were used in this recipe to ensure even cooking. You are welcome to use chicken wings, thighs or breasts instead.
I didn't measure anything nor use Sherry vinegar. I used balsamic instead and although at the time I thought I had added too much I let it reduce and it worked wonderfully. Very good however it did seem like "something" was missing. Def would add more thyme next time and possibly some rosemary as the seasonings weren't quite strong enough for us. Definitely delicious though and a great way to "dress up" drumsticks.
Posted by: Ashley