Chicken Baked with Vegetables in Sweet and Sour Sauce Recipe
Baked chicken is a classic of the genre on the Christmas table. This year I want to diversify this dish a little and offer an unusual option. A bright, fragrant and incredibly delicious dish will not leave anyone indifferent on a festive evening.
Wash the chicken thighs, cut off all the excess and remove the bones. The process of removing bones is not mandatory, we just like it that way. Use a paper towel to remove excess liquid from them.
Place a chopper knife in the bowl of the combine, put parsley, ginger and 1 tbsp.l. olive oil, salt and pepper to taste.
We punch everything well for 30 seconds at 2 speeds.
Peel the bell pepper and onion, chop coarsely. Grease the mold with olive oil and put the vegetables in it along with pineapple slices. Sprinkle with fennel, salt and pepper to taste.
RUB the chicken thighs with a fragrant mixture of parsley and ginger. Spread on top of the vegetables. Bake in the oven at 200 °C until cooked, about 35-40 minutes.
Ready-made chicken thighs and half of the vegetables are beautifully laid out on a festive dish.
The remaining vegetables and juice formed during cooking are sent to the bowl of a food processor, still using a meat grinder. Add to them 1 tablespoon of sugar, 3 tablespoons of balsamic and hot red pepper to taste.
Have a good hit in 30 seconds at 1 speed. Serve the resulting sauce to the chicken.
Using a food processor for this dish, I chopped parsley and ginger, turning them into a wonderful marinade, and prepared a wonderful vegetable sauce for chicken.