Bag Roasted Sweet and Sour Chicken

After making Jamie Oliver's 'Pot Roasted Sweet and Sour Chicken', which uses a whole chicken. I wondered if it would work if it was made in a roasting bag and it does.

We're not talking Chinese Sweet and Sour, this is totally different but it's still sweet and sour if you know what I mean. 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.

Picture below - ready to go into the oven.

Bag Roasted Sweet and Sour Chicken ready for the oven

Sadly my picture of it cooked is quite awful so it's on the next page instead of the first!

I've cooked the whole chicken recipe, and then I made it using chicken portions which you can see here. But last night I wondered (as you do) could it be done in a bag? The answer is yes it can!

Although it isn't an easy dish to photograph when cooked as it doesn't look particularly attractive colourwise. But 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. The sauce in my 'cook in the bag' version is therefore a bit  on the watery side but is still full of taste. 

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

Bag Roasted Sweet and Sour Chicken



Jamie Oliver, Chicken, Dinner, Sweet and Sour, Dinner Idea
Jamie Oliver, Chicken, Dinner, Main, Peppers
English
Yield: 2

Bag Roasted Sweet and Sour Chicken

After making Jamie Oliver's 'Pot Roasted Sweet and Sour Chicken', which uses a whole chicken. I wondered if it would work if it was made in a roasting bag and it does.



We're not talking Chinese Sweet and Sour, this is totally different but it's still sweet and sour if you know what I mean. 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.

ingredients:

  • 2 nice fat skinless and chicken breast fillets
  • sea salt and black pepper - to taste
  • fresh ginger root - grated to make just about 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

instructions

  1. Preheat the oven 190c/375F/or Gas 5
  2. 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, it will puff up while cooking.
  3. Bash the fennel seeds in a pestle and mortar and put them to one side.
  4. Cut the stalk off the top of the chilli and slice - leaving the seeds in.
  5. Cut the chicken into bite size pieces - a little on the large size is good.
  6. 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.
  7. Add the chillies, pineapple and crushed fennel seeds and grated ginger. Drizzle with 3 good glugs of olive oil.
  8. Open up your roasting bag (please note they are special bags for using in the oven) not any old plastic bag! Available in any good super market usually near the kitchen foil.
  9. Into the bag goes everything you've prepared above including the sugar but *NOT the Balsamic - it's that simple.
  10. 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 bag with the tie provided.
  11. Put the bag into an ovenproof 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.
  12. **Just be very careful when serving, as you open the bag the steam with be very hot!  Now 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.
Created using The Recipes Generator

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

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Cheers
Jan

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