Sweet And Sour Chicken

This Sweet and Sour Chicken offers a delightful twist on traditional flavors, combining tender roasted chicken with a rich, aromatic sauce. The dish balances the sweetness of orange juice and sugar with the sharp acidity of red wine vinegar and capers. Aromatics like garlic, onion, celery, and carrots create a savory base, while toasted almonds add a satisfying crunch. It is a perfect weeknight dinner that feels elegant yet approachable. Serve it over couscous or alongside a crisp green salad for a complete, satisfying meal that brings warmth and flavor to your table.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 59.8

Dietary: Gluten-free

Description

This Sweet and Sour Chicken offers a delightful twist on traditional flavors, combining tender roasted chicken with a rich, aromatic sauce. The dish balances the sweetness of orange juice and sugar with the sharp acidity of red wine vinegar and capers. Aromatics like garlic, onion, celery, and carrots create a savory base, while toasted almonds add a satisfying crunch. It is a perfect weeknight dinner that feels elegant yet approachable. Serve it over couscous or alongside a crisp green salad for a complete, satisfying meal that brings warmth and flavor to your table.

Ingredients

1 lg Roaster chicken, 4 to 41/2

Directions

1
Cut the chicken into 8 pieces, rinse thoroughly, and pat dry with paper towels.
2
In a 12 to 14-inch saut&# 195;Â© pan, heat 2 tablespoons of olive oil over medium-high heat.
3
Add 4 pieces of chicken to the pan and sautÃÂ© until golden brown on all sides, about 10 to 12 minutes.
4
Remove the browned chicken pieces from the pan and set aside.
5
Repeat the process with the remaining 4 pieces of chicken.
6
Remove the chicken and add the remaining 2 tablespoons of olive oil to the pan.
7
Add the chopped onion, celery, carrots, whole unpeeled garlic cloves, and sliced almonds.
8
Cook the vegetables and nuts, stirring occasionally, until softened and lightly browned, about 7 to 9 minutes.
9
Stir in the sugar, red wine vinegar, orange juice, red wine, and rinsed capers.
10
Return the chicken pieces to the pan, ensuring they are partially submerged in the sauce.
11
Bring the sauce to a boil.
12
Reduce heat to low, partially cover the pan, and simmer for 30 minutes, or until the chicken is cooked through and the liquid has reduced to a glaze that moistens the chicken.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 59.8kcal

% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve immediately with couscous or a bitter green salad to balance the rich sauce.

For a variation, you can remove the garlic cloves before serving if you prefer not to eat them whole.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to refresh the sauce.

Keywords: chicken, sweet and sour, red wine, orange juice, capers, almonds, garlic, onion, celery, carrots, simmered, main course, dinner, weeknight meal, pan-seared, glazed, comfort food, healthy, protein, easy recipe

Read it online: https://www.chefs-mate.com/recipe/sweet-and-sour-chicken/