The end result is a sweet and tangy chicken with a slightly bitter taste (from the lemon rind) but it really works well.
- 8 chicken drumsticks no skin (recipe calls for skin and it would be much better with skin but I thought not using chicken breast was enough of a compromise for me)
- salt and pepper
- olive oil
- 1 head of garlic halved horizontally
- few sprigs Thyme
- a good splash of sherry vinegar (I used red wine vinegar)
- 2 tbs dark soy sauce
- 3 tbs honey
- 1 lemon finely sliced (I used a mandolin)
- 1kg floury potatoes, peeled
- salt and pepper
- tbs butter
- spring onion (6-8) chopped finely both white and green parts (I used a food processor and it turns into a fine greeny mess)
- 150ml milk
Season the chicken with salt and pepper and heat the olive oil in a large fry pan. Brown the chicken pieces (I did this in batches so they brown properly) over a high heat with the garlic and thyme in the pan alongside the chicken. This will take approx 2-3 minutes on each side.
Add the sherry vinegar and bubble away until the sherry reduces approximately by half (3-4 min).
Drizzle over the soy sauce and the honey, and shake the pan to mix.
Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, it should take approximately 10 minutes. Turn the chicken at least once during the process.
To make the champ, cut the potatoes into similar sized chunks and boil in salted water for about 10 minutes or until tender. Drain well.
Mash the potatoes while they are still hot and stir through the spring onions and butter.
Pour the milk into a saucepan and bring to the boil (turning off as soon as it boils).
Gradually pour into the potatoes, mixing well. Season with salt and pepper.
Serve with chicken.