My family knows I have a little crush on Jamie Oliver. Not only is he an awesome chef, cookbook author and restauranteur, he has become a food advocate. He has launched a food revolution in Britain and is working to change the way the masses prepare and eat food. Jamie Oliver is a hands-on chef. He uses whole ingredients, fresh spices and organic foods to create wholesome dishes that taste great!
I am always on the look out for a great gluten free way to make gravy or sauce and this one is fantastic. The following recipe is a modification of Jamie Oliver’s Pot-roasted Chicken with Sweet and Sour Sauce found in “Happy Days with the Naked Chef”. The original recipe, while great for the adult crowd, contains more spice and didn’t sit well the kids!
- 2 kg chicken
- 2 red peppers, deseeded and quartered
- 2 yellow peppers, deseeded and quartered
- 2 red onions, peeled and quartered
- 1 ripe pineapple, peeled and cubed
- Sea salt, freshly ground pepper, chipotle pepper
Preheat the oven to 375 F. In a cold casserole dish, I love to use my clay baking dish, put the cut peppers, onions and pineapple. Drizzle with a generous amount of olive oil. Season with salt, ground pepper and chipotle pepper, and toss to coat.
Rub the chicken with olive oil and season it generously inside and out with sea salt, ground pepper and chipotle pepper. Place the chicken on top of the fruit and vegetables. Cook in the middle of the preheated oven, uncovered, for approximately 1 ½ - 2 hours. The chicken is cooked when the bones can be easily pulled from the thighs.
Once cooked, remove the chicken and three quarters of the vegetables to a platter. Leave the remaining vegetables and pineapple in the pan along with the juices and using a hand blender, blend into a sauce. If it is too thick, add a little boiling water to thin. Season to taste.
This can be served with noodles, rice or potatoes, but quite often we serve it with just a salad. Enjoy!