Lemon and Honey Chicken
Lemon and Honey Chicken requires around 45 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 170 calories, 4g of protein, and 13g of fat per serving. For 89 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Foodista has 50 fans. It works well as a side dish. A mixture of chicken thighs, soy sauce, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a solid spoonacular score of 41%. Honey Lemon Chicken, Honey Lemon Chicken, and Baked Honey Lemon Chicken are very similar to this recipe.
Servings: 6
Ingredients:
1 large chicken jointed into 8-10 pieces or chicken thighs
Sea salt and black pepper
4 tablespoons olive oil
2 cloves of garlic, halved horizontally
Few thyme sprigs
Splash of red wine vinegar
2 tablespoons dark soy sauce
3 tablespoons honey
1 lemon, finely sliced
Bunch of flat leaf parsley, chopped
Equipment:
frying pan
Cooking instruction summary:
Cooking Method: Season the chicken with salt and pepper and heat the olive oil in a large saut pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 23 minutes on each side until golden brown. Return all the chicken to the pan, add the vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix. Pour in a 1/2 cup 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. Transfer the chicken to a platter and sprinkle over the chopped parsley. Serve with mashed potato (boil potatoes, add milk and butter and mash together, add cooked peas and carrots and some thyme).
Step by step:
Cooking Method
1. Season the chicken with salt and pepper and heat the olive oil in a large saut pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 23 minutes on each side until golden brown. Return all the chicken to the pan, add the vinegar and bubble until reduced by half.
2. Drizzle over the soy sauce and honey and shake the pan to mix.
3. Pour in a 1/2 cup of hot water and add the lemon slices.
4. 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.
5. Transfer the chicken to a platter and sprinkle over the chopped parsley.
6. Serve with mashed potato (boil potatoes, add milk and butter and mash together, add cooked peas and carrots and some thyme).
Nutrition Information:
covered percent of daily need
