4 chicken thighs (bone-in, skin-on)
4-5 Tbsp Tomato & White Sultana Chutney
1 large onion, thinly sliced
2/3 cup white wine (dry or sweet as you prefer)
4-8 cloves of garlic, unpeeled
Preheat your oven to 325°F.
Pat the skin of the chicken dry and season both sides with salt. Using a spoon, gently place 3-4 teaspoons (depending on size) of Tomato & White Sultana Chutney under the skin of each thigh (there should be natural pockets where it easily comes away from the meat and you can put the spoon in). If the skin tears a bit don't worry.
Place skin side down in a cold oven-safe skillet and bring the heat up to medium (this will help avoid shrinking or tearing the skin, which can happen with a hot skillet). Cook until the skin is light brown and the fat is mostly rendered (about 7-8 minutes).
Remove the thighs to a plate, add the onion and garlic cloves to the pan and mix well, scraping any browned bits from the pan. Cook for 4-5 minutes, then add the wine and any juices from the chicken.
Mix well again, add the thighs to the pan skin side up, then place in the oven and cook until an instant read thermometer reads 165°F in the thickest part of the thigh (about 20-25 minutes depending on size). Turn off your oven and allow the chicken to rest with the oven door open for about 5 minutes. Great with fluffy basmati rice, which takes about the same amount of time to cook as it does to prepare this dish.
Variations & Ideas
- Add a light coating of Izak N37 to the meat side of the chicken thighs before cooking. The combination of flavors actually creates something very reminiscent of Chinese BBQ pork ribs.
- Instead of salt use a bit of shio koji to season the chicken. Note that this will yield much more browning due to the sugars and enzymes in the shio koji so the chicken may appear dark (as pictured).
• If you don't cook with alcohol you can use: diluted pomegranate juice, lightly sweetened lemonade (mix lemon juice with water and add sugar until it's only lightly sweet, or verjus.
• You can easily make this dish outside too by using your gas grill as an oven. For the first part place the skillet on the grate and cook over medium-high heat, or preferably use the side burner if you have one. For the baking step cook over indirect heat (set your grill thermometer to 375) for the 15-20 minutes specified. For a wood fire you will want to follow the same steps, setting half of the grill up for indirect and half for direct.
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