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Print Recipe
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. Bright, fragrant and incredibly tasty dish will not leave anyone indifferent on a festive night.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Wash chicken thighs, cut off all the excess and remove the bones. The process of removing bones is not mandatory, we just like it better. With a paper towel, remove excess liquid from them.
    Wash chicken thighs, cut off all the excess and remove the bones. The process of removing bones is not mandatory, we just like it better. With a paper towel, remove excess liquid from them.
  2. In the bowl of the combine set the knife-chopper, put parsley, ginger and 1 tbsp olive oil, add salt and pepper to taste.
    In the bowl of the combine set the knife-chopper, put parsley, ginger and 1 tbsp olive oil, add salt and pepper to taste.
  3. All well we punch 30 seconds on 2 speed.
    All well we punch 30 seconds on 2 speed.
  4. Bulgarian pepper and onions clean, coarsely cut. The form is lubricated with olive oil and spread the vegetables in it along with pineapple pieces. Sprinkle with fennel, salt and pepper to taste.
    Bulgarian pepper and onions clean, coarsely cut. The form is lubricated with olive oil and spread the vegetables in it along with pineapple pieces. Sprinkle with fennel, salt and pepper to taste.
  5. RUB the chicken thighs with a fragrant mixture of parsley and ginger. Spread on top of vegetables. Bake in the oven at 200 C until tender, about 35-40 minutes.
    RUB the chicken thighs with a fragrant mixture of parsley and ginger. Spread on top of vegetables. Bake in the oven at 200 C until tender, about 35-40 minutes.
  6. Ready chicken thighs and half of the vegetables beautifully spread on a festive dish.
    Ready chicken thighs and half of the vegetables beautifully spread on a festive dish.
  7. The rest of the vegetables and the juice formed during cooking is sent to the bowl of a food processor, still using the knife-grinder. Add to them 1 tbsp sugar, 3 tbsp balsamic and hot red pepper to taste.
    The rest of the vegetables and the juice formed during cooking is sent to the bowl of a food processor, still using the knife-grinder. Add to them 1 tbsp sugar, 3 tbsp balsamic and hot red pepper to taste.
  8. All a good punch 30 seconds at 1 speed. The resulting sauce is served with chicken.
    All a good punch 30 seconds at 1 speed. The resulting sauce is served with chicken.
  9. Using the processor for this dish, I chopped parsley and ginger, turning them into a wonderful marinade, and prepared a wonderful sauce of vegetables for the chicken.
    Using the  processor for this dish, I chopped parsley and ginger, turning them into a wonderful marinade, and prepared a wonderful sauce of vegetables for the chicken.

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