Another lemon-chicken variation - different enough though to have a seperate entry. You cut up a chicken into pieces, and fry off and brown them on a high heat, extract. Fry up a sliced red onion on a lower heat, in the same pan. Add 12 cloves of garlic (peeled but not cut up) during the last minute of frying. Return the chicken to the pan with the garlic and red onion, add 1 lemon cut into cubes, 200 ml ish of chicken stock (we didn't have any fresh so we used powdered stock and wine instead), and 125 g honey, and simmer away for a good 15 minutes or until the chicken's done. Then extract the chicken once more and put under a grill to toast up again while you turn the heat up on the remaining sauce and bubble and reduce away. Serve the chicken with the reduced sauce poured over and some fresh organo leaves on top. It's a right hum-dinger of a way to serve chicken, and we had it with 'Shepherd's' salad with feta and some slices of sourdough bread (homebaked today, mind you, homebaked...).... divine.
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