Recipe

Fleurette’s Sweet & Sour Chicken

Fleurette Castonguay made this tasty dish for us at Runnymeade Lodge on the Quebec-New Brunswick border and shared the recipe. When you serve over rice with a salad on the side you’ll have friends begging for seconds

ingredients

  • 2 Onions ,peeled and quartered
  • 2 Carrots , cleaned and cut into big bite size pieces
  • 2 Red or Green bell pepper , seeded and cut into bite size pieces
  • 2 Cloves Garlic , peeled and minced
  • 6 chicken breasts , with skin and bones, or a mix of breasts and thighs, coated lightly with flour
  • Olive or vegetable oil to coat bottom of a large fry pan
  • Juice from ½ orange
  • Juice from ½ lemon (or a dash of vinegar if you wish for the sour bit)
  • 1 Large spoon honey
  • 1 Large spoon Soy sauce
  • 1 Large spoon Tomato paste

prep / directions

Preheat oven to 400 degrees and bake vegetables in a large casserole for 10 minutes. Meanwhile, dust the chicken pieces with the flour and brown both sides in the oiled frying pan. Add the browned chicken pieces to the vegetable casserole, along with all the other ingredients. Mix well, cover and bake for 20 minutes. Remove the cover and continue baking for another 20 minutes. Show off the finished casserole and serve over a bed of rice to hungry cheers.

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