Whether you care to admit it or not, Gordon Ramsay is bad ass. Hell’s Kitchen may make him seem like a total ass (sans bad), but deep down all he really cares about is food. He’s passionate about food and it’s evident in his recipes — as Billy and I have learned testing some of the recipes from his book Fast Food.
We’re always looking for new ways to cook chicken since it can sometimes get boring, and this recipe is definitely a keeper. Unlike a lot of sauces and glazes, Ramsay’s lemon sauce really penetrates the meat and flavors all of the chicken, not just the skin.
Here’s what you’ll need:
– 1 chicken cut into 8 pieces (we used only wings)
– 2 tbsp olive oil
– 1 head of garlic, sliced in half horizontally
– 2 to 3 tbsp soy sauce
– 1 tbsp sherry vinegar
– 1 lemon, cut into slices, plus the juice of a half a lemon
– a “good splash” of water (about 1/3 cup)
– 1 bunch fresh thyme, minced
– 2 tbsp honey
– salt and pepper
– fresh parsley, chopped
In a large, high-sided pan, heat the olive oil over medium-high heat. With a paper towel, pat the chicken dry, season with salt and pepper and place in the pan, skin side down. Brown the chicken on both sides — two to three minutes per side.
Once the chicken has browned, add the soy sauce and vinegar. Place the head of garlic, cut side down, in the pan, top everything with the lemon slices and drizzle the lemon juice over the top.
Carefully and slowly begin adding the water to the pan. You don’t want to cover the chicken in water, but you want enough to create a thick sauce and help the chicken to cook through. Reduce the heat to medium-low and let simmer, turning the chicken pieces every few minutes, until the water is mostly evaporated or the chicken is cooked through, about six to seven minutes.
Add the thyme to the pan and drizzle the honey over each piece of chicken. Season with salt and pepper, sprinkle with fresh parsley and serve!
I don’t think I’ve ever had such flavorful chicken. What was different about this recipe was that the flavors really penetrated the meat of the chicken. (I always hate biting into juicy chicken and the flavor is only on the skin…don’t you?) The lemon wasn’t overpowering and it paired perfectly with the thyme. The chicken was so juicy and delicious, it tasted as if it had been marinading and cooking all day. This was also a good alternative to making some kind of lemon rub or sauce and cooking chicken in the oven or on the grill.