Fried Chicken With Apple Chutney

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!

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• CHUTNEY

• 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

• CHICKEN

• 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

Directions

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