1 large chicken (cut the carcass into 8-10 pieces)
sea salt and freshly ground black pepper
3-4 tbsp olive oil
1 head of garlic (cut lengthwise)
a few sprigs of thyme sherry vinegar
2 tbsp dark soy sauce
3 tbsp honey
1 lemon (thinly slice, preferably with a knife, a mandolin)
a handful of chopped fresh parsley (optional)
Salt and pepper the chicken pieces. Heat the olive oil in a wide saucepan.
Brown the chicken pieces (you can portions) on a high heat for 2-3 minutes on each side until Golden brown, with garlic and sprigs of thyme.
Put all the chicken in the same pan in which it roasted; generous splash of vinegar, viparita liquid by half. Pour soy sauce and honey and shake the pan so all the juices mixed.
Pour sufficient amount of hot water and add lemon slices. Boil for 10 minutes to Uvarov liquid to a syrup consistency. The chicken during this time, too, comes to preparedness.
Put the chicken on a dish, pour the resulting sauce on top and sprinkle with chopped parsley (optional). Serve with mashed potatoes Irish and green beans.