Chicken with sweet and sour sauce
4 servings
40 minutes
Chicken with sweet and sour sauce is a harmony of flavors that combines tender meat with rich spicy sweetness. This recipe has roots in European culinary tradition, where the skillful combination of ingredients creates a balance between sweet and salty. The roasted chicken develops a golden crust while absorbing the aroma of five pepper mix and olive oil. The sauce, reminiscent of mayonnaise in texture, reveals the freshness of shallots, the sharpness of mustard, and the tomato tanginess of ketchup. The addition of truffle oil gives it noble earthy notes, while tarragon enriches it with herbal aroma. This exquisite sauce highlights the tenderness and juiciness of the meat, making the dish a true gastronomic find suitable for both family dinners and festive tables.
1
Mix three tablespoons of olive oil, pepper, and salt, and rub this mixture on the chickens (each should weigh about half a kilo; they can be cut in half or roasted whole). Preheat the oven to 200 degrees and place the chickens in for about twenty to thirty minutes.
- Extra virgin olive oil: 160 ml
- Salt: to taste
- Five pepper blend: to taste
- Poussin (young chicken): 2 pieces
2
For the sauce, chop the shallots into small cubes, place them in a strainer, and blanch with boiling water to soften and remove bitterness.
- Shallot: 30 g
3
Transfer the onion to a bowl, add sugar, mustard, and ketchup. Mix and, while constantly whisking, pour in the remaining olive oil in a thin stream — just like making mayonnaise.
- Brown sugar: 20 g
- Dijon mustard: 65 g
- Ketchup: 95 g
- Extra virgin olive oil: 160 ml
4
At the very end, add a little truffle oil to the sauce and toss in three or four sprigs of tarragon. Mix and let it steep for half an hour. Then remove the tarragon and add finely chopped fresh tarragon instead, and mix again.
- Truffle oil: 5 ml
- Tarragon: 30 g
5
Place the chickens on plates and generously pour sauce over them.
- Poussin (young chicken): 2 pieces
