Pot Roasted Chicken

Jamie Oliver Pot Roasted Sweet and Sour Chicken 

A recipe from the days of 'The Naked Chef' this recipe is a keeper! 

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An easy, tasty dinner that I'm sure you'll love just as much as we do.

Ingredients

• 2 kg whole chicken

• sea salt and black pepper

• 1 teaspoon of fennel seeds

• 2 red chillies - medium-hot ones

• 1 fresh pineapple

• 2 red bell peppers

• 2 yellow bell peppers

• 4 red onions

• a handful of fresh parsley

• 4-inch piece of fresh ginger root

• olive oil

• 2 tablespoons of sugar

• 6 tablespoons good quality balsamic vinegar

Recipe Top Tips!

Whatever you do, don't leave out the fennel seeds as they really make this dish. It's important to crush them as the recipes say because this will release their flavour into the dish.

What are Fennel seeds?

Fennel seeds are dried seeds that come from the fennel herb, fennel seeds look like cumin seeds, only more on the green side than brown.

They have an aniseed flavour and a warm, sweet aroma and are used in spice mixes such as the Indian five spice Panch phoran or Panch phoron.

My Top Tips for Serving

• I've found the best plan when making this is not to fuss about keeping it warm since removing the hot chicken from the bone would require asbestos hands!

• So instead all I do is remove the chicken from the roasting dish and onto a big plate and wait for the chicken to cool.

• Remove the peppers, onion, chillies and pineapple from the roasting pan, put half of them into a glass, or any microwaveable dish, and put the other half of them into a blender.

• Drain the little juice that the chicken has left on the plate add to a blender then make the sauce as instructed in the recipe, and put it into a small saucepan ready for later.

• Now you can take the chicken from the bones keeping it in big pieces.

• Put the chicken pieces into the same microwavable dish as the peppers pineapple etc.

• Move the chicken to one side of the dish to separate them from each other, only because it will be easier to serve. Cover with cling film and put a couple of holes in ready for later.

With that lot done you can have a clear-up, there's nothing worse than eating dinner knowing the kitchen is looking like a bomb site!

To Serve

When you're ready and the rice you're serving it with is almost done, reheat the sauce in the saucepan.

Pop the chicken and veg into a microwave (still covered in cling film but with a couple of holes in it) and set to high power for 3 minutes or so. 

I'll leave the exact time for you to judge since microwaves vary so much.

As you can see from my photo you want to cut the veg into fairly big pieces. I love this recipe as you can just bung it all in one pot and into the oven.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

pot roasted chicken, pot roasted chicken Jamie Oliver, Jamie Oliver sweet and sour chicken,

main, one-pot

English

Yield: 4-6

Author: Jan Bennett

Pot Roasted Sweet and Sour Chicken - Jamie Oliver

If you want to cook for two people as I did, just use a smaller chicken and halve the rest of the ingredients. See the main post to find out how to make this so much easier when serving.

Prep time: 10 MinCook time: 2 H & 10 MTotal time: 2 H & 20 M

Ingredients

• 2 kg whole chicken
• sea salt and black pepper
• 1 teaspoon of fennel seeds
• 2 red chillies - medium-hot ones
• 1 fresh pineapple
• 2 red bell peppers
• 2 yellow bell peppers
• 4 red onions
• a handful of fresh parsley
• 4-inch piece of fresh ginger root
• olive oil
• 2 tablespoons of sugar
• 6 tablespoons good quality balsamic vinegar

Instructions

Preheat the oven 190°C/375°F/Gas 5

1. You will need a casserole dish that's large enough for the chicken to sit on top of all the vegetables and pineapple. You will also need a food processor.
2. Crush the fennel seeds. Cut the stalk off the top of the chillies. Snap them in half.
3. Peel the pineapple and cut it into large chunks.
4. Cut the red onions and peppers into quarters and put them into a cold casserole dish.
5. Add the chillies, pineapple and crushed fennel seeds. Drizzle the lot with 2 glugs of olive oil (approx. 2 tablespoons).
6. Sprinkle with salt and pepper and give it a good stir to coat everything well.
7. Chop the parsley, leaves and all, and grate the ginger, leaving the skin on.
8. Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
9. Place the stuffed chicken on top of the veg and pineapple and pat it with a little oil.
10. Cook in the middle of a preheated oven until the chicken is cooked - about 2 hours. *Please note cooking time is approximate - please read the label on the chicken.
11. The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs. When cooked, remove the chicken and drain away most of the cooking juices from the pan and discard.
12. Remove the chicken from the bone and put it onto serving plates. Now remove half of the vegetables and half of the pineapple put them with the chicken and keep warm.
13. Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar.
14. Correct the seasoning with a little salt and pepper - if needed. Blend for just a few seconds to make a lovely sauce.
15. Pour the sauce over the chicken and serve with plain boiled rice.

Did you make this recipe?

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