FRIED CHICKEN WITH APPLE CHUTNEY

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Fried Chicken With Apple Chutney image

Recipe courtesy of Beyond Chicken, recipe by Tebner Foodfoto Jmph, copyright 2005, Silverback Books, Inc. Pan-fried chicken with what I think looks like a sweet and spicy apple chutney that adds a kick to the ordinary chicken dish. Have yet to try this particular recipe but I hope it won't be long!

Provided by Manami

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

3 cups apples, peeled and diced
1 cup onion, peeled and diced
2/3 cup raisins
3/4 cup light brown sugar
3/4 cup apple cider vinegar
1 teaspoon five-spice powder (Indian 5 spices or panch phoran or Bengali five spices)
2 teaspoons fresh gingerroot, diced finely
1 red chili pepper, seeds removed and cut into fine strips
4 chicken breast fillets (bone in, skin on)
1 tablespoon vegetable oil
2 tablespoons butter
2/3 cup chicken stock
kosher salt
fresh ground pepper

Steps:

  • CHUTNEY:.
  • In a saucepan, combine apples, onions, raisins, sugar, vinegar, panch phoran, ginger, and chile pepper.
  • Season lightly with salt and pepper.
  • Simmer over low heat for 45 minutes, stirring occasionally until the apples are tender.
  • Remove from heat and let cool.
  • CHICKEN:.
  • Rinse chicken and pat dry, season with salt and pepper.
  • In a pan, heat oil and butter.
  • Place chicken in the pan with the skin side down and fry over reduced heat for 12-15 minutes, turning occasionally.
  • Remove chicken from the pan and set aside, add stock to the same pan, season with salt and pepper, and reduce stock by half.
  • Divide chicken onto plates and top with pan juices and the chutney.
  • Serve with a brown rice pilaf, broccoli of some kind, and Parmesan biscuits with butter or honey; a nice (rosé).

Nutrition Facts : Calories 403.4, Fat 10, SaturatedFat 4.3, Cholesterol 16.5, Sodium 122.4, Carbohydrate 79.3, Fiber 3.9, Sugar 66.9, Protein 2.6

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