Sticky Lemon Chicken

This came from Gordon Ramsay's book, Fast Food. I found a video of him preparing it on the internet and had to try it. I've made a few changes, substituting some things for what I've had on hand, but it turns out absolutely delicious either way. It can be served with mashed potato or rice, it's very versatile. I like to have a fair bit of sauce to work with, so I don't reduce it as much as suggested.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1  pinch  sea salt & fresh black pepper
• 3 -4  tablespoons olive oil
• 1  head garlic, halved horizontally
• 3  sprigs thyme
• 1⁄4 cup red wine vinegar (can adjust to taste or preference) or 1⁄4 cup sherry wine vinegar (can adjust to taste or preference)
• 2  tablespoons soy sauce
• 3  tablespoons honey
• 1  lemon, finely sliced
• 1⁄2-3⁄4 cup hot water
• 1  bunch flat leaf parsley, chopped

Directions

1. Cut the chicken into large bite-sized pieces. Season with salt and pepper.
2. Heat the olive oil in a large pan and brown the chicken pieces with the garlic and thyme.
3. Once the chicken has browned, add the red wine vinegar and reduce by half. Add the soy sauce and honey and mix.
4. Pour in the hot water (adjust volume according to how saucy you would like it to be) and add the lemon slices. Let it simmer and reduce down until syrupy, about 10 minutes or so. By this time the chicken should be cooked.
5. To serve, sprinkle over some of the reduced sauce and chopped parsley.