Bag Roasted Sweet and Sour Chicken

A good while back Jamie Oliver made a fantastic dish 'Pot Roasted Sweet and Sour Chicken', in which he uses a whole chicken.  Very nice it is too.  We're not talking the kind of sweet and sour you get in the Chinese with that very sweet red sauce.  Far from it, this is simply chicken cooked with delicious things; Red and yellow peppers, red onion, red chilli pepper, pineapple, ginger, crushed fennel seeds and sugar.  Once it's cooked you add Balsamic vinegar to taste.
I've cooked the whole chicken recipe, and then I made it using chicken portions which you can see here
 Last night I wondered (as you do) could it be done in a bag?  Yes it can!
Picture below - ready to go into the oven.
 Sadly my picture of it cooked is quite awful so it's on the next page instead of the first! 
 In my defense, it isn't an easy dish to photograph when cooked as it doesn't look particularly attractive colour wise.  But that said, you won't be disappointed in the taste.  My invention of cooking it in a bag makes it so simple and easy to do any night of the week - marvelous.  I have of course, altered the amounts of Jamie's original recipe to make it work.  
In Jamie's whole chicken recipe he removes half of the peppers and pineapple at the end of cooking and whizzes in a blender to make a more thicker 'sauce'.  Of course, this can't be done cooking it in a bag, unless you want to fish out all the chicken - errr no I'm thinking?!  The sauce in my cook in the bag version is therefore quite watery looking. but is still so, so full of taste.  


To serve 2 you will need:
2 nice fat skinless and chicken breast fillets
sea salt and black pepper - to taste
fresh ginger root - grated to make just 1 tablespoon
1 red bell peppers
1 yellow bell peppers
2 medium sized red onions
1 red chillies - medium hot ones
1/2 of a fresh pineapple
3/4 of a teaspoon of fennel seeds
a glug of olive oil
1 and a half tablespoons of caster sugar
2 to 3 tablespoons balsamic vinegar

How to do it:
Preheat the oven 190c/375F/or Gas 5
Remove the top shelf of the oven (unless you have a real fancy oven) as you must take care that the roasting bag doesn't touch the oven, and it will puff up while cooking.
Bash the fennel seeds in a pestle and mortar and put them to one side.
Cut the stalk off the top of the chilli and slice - leaving the seeds in.
Grate the ginger.
Cut the chicken into bite size pieces - a little on the large size is good.
Cut the pineapple in half and wrap the rest in cling film and use it for dessert or tomorrow for whatever you fancy.  Cut the pineapple into large chunks.  Cut the red onions and peppers into bite sized pieces.
Add the chillies, pineapple and crushed fennel seeds and grated ginger. Drizzle with 3 good glugs of olive oil.
Open up your roasting bag (please note they are special bags for using in the oven) not any old plastic bag!  They're available in any good super market and are usually by the kitchen foil.
Into the bag goes everything you've prepared above including the sugar but *NOT the Balsamic - it's that simple.
Add a pinch of salt and pepper and a glug of oil.  Move it around in the bag to evenly distribute the ingredients.  Loosely secure the roasting bag with the tie supplied.
Put the bag into an oven proof dish and pop it into your preheated oven on the bottom shelf for an hour.  It shouldn't need any more than an hour to all be nicely cooked though. 
**Just be very careful when serving, as you open the bag the steam with be very hot!
Add 2 tablespoons of Balsamic and give it a mix.  Have a taste and add another tablespoon if you think it needs it.  Serve immediately with rice.

Oh and here's that awful picture - I'll make it again soon and replace it!

4 comments

  1. I think it looks pretty darn delicious Jan! Well done! Where do you buy the cooking bags??

    ReplyDelete
  2. Marie they're in all good super markets usually by the kitchen foil - I'll amend the post to say so!

    ReplyDelete
  3. Sweet and sour chicken is a favourite around here. Sometimes when we make it we use fresh pineapple and serve it in the pineapple like they do in the restaurants.

    ReplyDelete
  4. I think I have some of these bags lurking in a drawer, must dig them out and try this.

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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