Braised Chicken Thighs With Apple and Bacon Chutney and Roasted

READY IN: 55mins




  • Preheat oven to 450 degrees.
  • place the red wine vinegar in a sauce pan over medium high heat and add in the brown sugar. Bring to a boil. Reduce heat and then simmer while other ingredients are being prepared.
  • Peel and dice 4 cloves of garlic. Add to the vinegar and brown sugar mixture.
  • Dice the bacon into 1/4-1/2" pieces and place it in a frying pan. Cook until crisp and then drain and set aside.
  • Combine the chopped apples and bacon to the vinegar and brown sugar mixture and return to a boil, then cover and reduce heat to simmer for 30 minutes.
  • Cut red potatoes into quarters or however you prefer based on size of potatoes. Place them in a baking dish and drizzle lightly with olive oil and season with salt and pepper to taste. Place in the oven for 20 minutes or until done.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper to taste. Place chicken thighs in heated skillet and cook for 7 minutes. Flip chicken and cook for another minute then reduce heat to low and cover, letting the chicken braise in the oil and juice for the next 10 minutes.
  • Plate the chicken, top with chutney and place a few red potato wedges along side it and enjoy!