Chicken in sweet and sour sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 722, total fat 38 G., saturated fats 12 G., proteins 55 G., carbohydrates 38 G., fiber 2 G., cholesterol 181 mg, sodium 203 mg, sugar 1 G.
Calories 722, total fat 38 G., saturated fats 12 G., proteins 55 G., carbohydrates 38 G., fiber 2 G., cholesterol 181 mg, sodium 203 mg, sugar 1 G.
A tomato-based sauce with added apple cider vinegar, natural apple cider (unfiltered apple juice), and light raisins gives this crispy-skinned chicken a delicious sweet and sour flavor. Bake the chicken on a bed of shallots in the sauce, and when it's done, reduce the sauce to the desired consistency and serve. If the sauce is too tart, try adding a little sugar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 chicken (weighing 1.5-1.8 kg), cut into 8 pieces
- Premium flour for dusting
- 2 tablespoons extra-virgin olive oil
- 450 g shallots, halved
- 1 tbsp tomato paste
- 1 tbsp fresh thyme
- 0.5 cup apple cider vinegar
- 0.5 cups non-alcoholic unfiltered apple cider
- 1/3 cup golden raisins
- 2 tablespoons chilled unsalted butter, diced
We recommend
Recipes with similar ingredients: chicken thighs, onions, tomato paste, thyme, raisin, apple cider
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 220°C.
- Pat the chicken dry with paper towels, season with salt and pepper. Dust the skin with flour. Place a large oven-safe skillet over medium-high heat, add the olive oil, and heat until shimmering.
- Add the chicken skin-side down and cook until the skin is golden, about 5 minutes. Turn the pieces over and drain any excess fat. Place the shallots under and around the chicken and cook until golden, about 2 more minutes.
- Push the chicken toward the sides of the pan and add the tomato paste and thyme to the center. Cook until the paste darkens, about 30 seconds. Add the vinegar, apple cider, and raisins, bring to a boil, and simmer for 1 minute.
- Place the skillet in the oven and bake the chicken until cooked through, 10-12 minutes.
- Transfer the chicken, skin side up, to an ovenproof serving dish and return to the turned-off oven.
- Bring the remaining sauce to a boil and simmer for 3-4 minutes. Reduce the heat and stir in the butter. Pour the sauce over the chicken and serve.
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