sticky lemon chicken

I've always wanted to make one of these blogs for the longest time now but I never got around to making one with school consuming my life. With school on hiatus for the next month and 3 years + 1 semester until I can start practice, this is probably a good time to stop procrastinating and debut this food blog.

To start things off, I present to you one of the easiest and most flavorful dishes I've ever come across: Gordon Ramsay's Sticky Lemon Chicken (~5 minute prep time, ~25 minute cooking time)

Sticky Lemon Chicken
By Gordon Ramsay, Serves 4

Ingredients:
- 1 large chicken (I used drumsticks here but any cut of chicken will do)
- Olive oil
- 1 clove of garlic, halved horizontally
- Salt and pepper for seasoning
- Few sprigs of fresh thyme
- Splash of Sherry (Like...2 tbsp?, just make sure it fully deglazes the pan)
- 2 tbsp soy sauce
- Ladle of water
- 1 - 2 tbsp honey
- 1 lemon, finely sliced
- Bunch of flat leaf parsley, chopped

1) Season the chicken with salt and pepper and brown the chicken in a hot pan with olive oil and garlic. Make sure you get a really nice, golden color on the chicken, about 2 - 3 minutes per side

2) Add the soy sauce and Sherry. After the alcohol has cooked out add in your lemon slices and add in the ladle of water. The point of the water is to keep the sauce from charring but you don't want to add so much water in that you boil the chicken. I'd say about 1/4 to 1/2 cup of water depending on # of chicken and the size of the pan.

3) Season the chicken with thyme. Cut the thyme finely from the sprig with scissors.

4) Drizzle honey over the chicken and cook for about 5 - 6 more minutes or until the chicken is done.

5) Roll the parsley into a roll and chop once. Don't bruise the parsley by going over it 4 different times. You want to retain the oils to keep all that flavor in. Add into the pan and keep cooking until the 5 - 6 minutes is up or until the chicken is cooked.

6) Serve.

You should have an amazing, dark color to the chicken and the sauce should be a tad thicker than au jus. The honey gives the chicken a nice stickiness and balances out the acidic flavor of the lemon. It's quick, easy and absolutely delicious.