Best 5 Pot Roasted Chicken With Sweet And Sour Sauce Recipes

SWEET AND SOUR POT ROAST

Steps:

• Heat oil in a pot over medium-high heat. Cook and stir roast and onions in hot oil until roast is browned and onions are soft, 5 to 10 minutes. Stir honey, sugar, lemon juice, black pepper, cloves, and salt into pot.
• Bring roast mixture to a simmer, reduce heat to medium-low, cover the pot with a lid, and simmer, turning roast every 45 minutes, until roast is tender, 3 to 3 1/2 hours. Remove the cover and continue simmering until cooking liquid reduces, about 15 minutes more.

POT-ROASTED CHICKEN WITH SWEET AND SOUR SAUCE

Steps:

• Preheat the oven 190c/375F/Gas5.
• You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple .
• You will also need a food processor.
• Crush the fennel seeds and put to one side.
• Chop the parley and put to one side.
• Cut the stalk off the top of the chillies. Snap them in half and put those to one side too.
• Grate the ginger - Leaving the skin on.
• Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
• Cut the red onions and peppers and pineapple into quarters and put into a cold casserole dish.
• Add the chillies and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.
• Sprinkle with salt and pepper and give it a good stir to coat everything well.
• Place the chicken on top and pat it with a little oil. Cook in the middle of a pre-heated oven until the chicken is cooked - about 1 and 50 minutes.
• ***Please note cooking time is APROX - please read the lable on the chicken. 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 the juices over the pan.
• Also remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.
• Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Correct the seasoning with a little salt and pepper - if needed.
• Blend to make a lovely sauce. ONLY if needed add a little boiling water to loosen and thin out.
• Remove the chicken from the bone and put onto serving plates - pour over the sauce.
• I served mine with boiled rice.

SWEET-AND-SOUR POT ROAST

Steps:

• Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over roast., Cover and cook on high for 4-6 hours or until meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened. Serve with potatoes and beef.

SLOW COOKER SWEET-AND-SOUR POT ROAST

Steps:

• Combine potatoes, carrots, and onion in the bottom of a slow cooker.
• Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
• Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
• Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
• Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.

POT-ROASTED CHICKEN WITH SWEET POTATOES AND ONIONS

Steps:

• Heat oven to 350°F Cut round of parchment paper to fit diameter of Dutch oven. With kitchen shears, remove back rib bones from breast and thigh portions of chicken, (This will make the pieces smaller and easier to fit into the pot.) Stir butter, thyme, poultry seasoning, salt and pepper in small bowl. Coat chicken with half of the butter mixture.
• Heat Dutch oven over medium-high heat until hot. Add oil; heat until hot. Cook chicken, in batches, 5 to 7 minutes or until golden brown, turning once and adjusting heat as necessary. Remove chicken.
• Add onions to Dutch oven; cook and stir over medium heat 1 minute. Add garlic; cook and stir 30 seconds or until fragrant. add sweet potatoes; cook and stir 1 minute. Stir in remaining butter mixture until melted; cook 1 minute. Nestle chicken in one layer in vegetables. Press parchment paper round over chicken; cover with lid.
• Bake 50 to 60 minutes or until chicken is no longer pink in center and vegetables are tender. Remove and discard parchment paper. Remove chicken and vegetables.
• Skim off any fat that rises to surface of sauce; bring sauce to a boil over high heat. Stir in lemon juice; boil 3 to 4 minutes or until slightly thickened. Serve chicken alongside vegetables; spoon sauce over chicken.