Chicken and baked vegetables in Piccalilli sauce

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4 people – 30 min cooking time – 10 min preparation time :

  • 8 to 10 chicken pine nuts
  • 1 jar of Bister piccalilli sauce
  • 10 Brussels sprouts
  • 4 carrots
  • 1 broccoli
  • 10 small potatoes
  • 3 tbsp olive oil
  • 1 tbsp of thyme
  • 1 tbsp of coarse salt

Preparation

  1. Preheat oven to 180 degrees.
  2. In a bowl, mix all the vegetables with the olive oil, thyme and salt.
  3. Bake the vegetables on a baking sheet for 20 minutes until golden and tender.
  4. Put oil in a pan and fry the chicken nuts for a few minutes, add salt and pepper.
  5. When they are well colored, put them in the oven for 25 to 30 minutes.
  6. In the meantime, heat the piccalilli sauce in a small saucepan and serve with the chicken and vegetables on a nice plate.

You can add aromatic herbs for even more flavor.