Prep 25 mins
Cook 1 hr
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!
- 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
- 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.
- 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).