Pot Roast Chicken with a Sweet and Sour Sauce

 Ages ago I made Jamie Oliver's pot roasted chicken with a sweet and sour sauce and did a post on this blog.  I've since made it many times as it's so yummy.
This time though I didn't have a whole chicken, so I wondered what would happen if I used chicken portions.  
The reason I wondered about it was because in his whole chicken recipe the chicken gets stuff with a lot more ginger than I used and also the parsley goes into the chicken.  Therefore it isn't actually in the dish its self if that makes sense.
Sooo, I used a lot less ginger and I put a small bunch of parsley underneath the chicken, then removed it at the end of cooking.
Not the best of pictures, but better than the one in my original post - I used to use my mobile phone to take the pictures for my blog.  A bit sad I know!

To serve 4 you will need:
8 chicken portions - skin on and bone in - I used thighs
sea salt and black pepper - to taste
a small bunch handful of flat leaved parsley
fresh ginger root - grated to make just 1 tablespoon
2 red bell peppers
2 yellow bell peppers
4 medium sized red onions
2 red chillies - medium hot ones
1 fresh pineapple
1 teaspoon of fennel seeds
olive oil
2 tablespoons of sugar
6 tablespoons balsamic vinegar

How to do it:
Preheat the oven 190c/375F/or Gas5

You will need a casserole dish large enough for the chicken pieces to sit on top of all the vegetables and pineapple.
You will also need a food processor.

Crush the fennel seeds and put them to one side. Leave the parsley in a small bunch and put to one side.
Cut the stalk off the top of the chillies and cut them each into four pieces and put those to one side too.  
Grate the ginger. Trim any excess skin off the chicken portions and discard.
Peel the pineapple and cut into large chunks.
Cut the red onions and peppers into quarters and put into a cold casserole dish.  Add the chillies, pineapple and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.
Sprinkle with salt and pepper and give it a good stir to coat everything well.
Put the bunch of parsley on top and place the chicken pieces on top of the lot and season with salt and pepper, then pat them with a little oil.

Cook in the middle of a pre-heated oven until the chicken is cooked through - about an hour to and hour and a half.

The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
When it's all nicely cooked, remove the chicken and cover with foil to keep hot.
Discard the bunch of parsley that you had living underneath the chicken.

Remove the chicken from the bone and put onto serving plates. While you're doing this you can pop the vegetables back into the oven to keep them from going cold.
When the chicken off the bone, remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.

Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar.

Correct the seasoning with a little salt and pepper - if needed.
Blend for just a few seconds to make a lovely sauce.

Pour over the sauce over the chicken and serve with plain boiled rice. 


  1. That looks fantastic Jan! Your pictures have come a long way since you first started blogging for sure, but you are still the same loveable, enthusiastic Jan I have adored since the beginning!! xxoo

  2. Yum!! This looks so hearty and delish. Isn't it funny to look back on old posts and see the changes? Lucie x

  3. I wonder how hot this dish is with the red chillies. It looks so delicious :)

  4. Selba - it actually isn't that hot - just a nice heat. Although I wouldn't use birds eye chillies.

    Marie - you are too kind xoxo

  5. This chicken dish looks yummy, great pics!



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