Chutney Chicken
- Author
- Christian Leue
- Servings
- 4
- Category
- Dinner
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 4-5 Tbsp Tomato & White Sultana Chutney
- Salt
- 1 large onion, thinly sliced
- 2/3 cup white wine (dry or sweet as you prefer)
- 4-8 cloves of garlic, unpeeled
Directions
- 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.
