Serve this moist and gently spicy braised chicken with saffron or curried rice and a green vegetable.
Heat oil in a large deep skillet over medium-high heat. Add chicken pieces, flesh side down, and cook until lightly browned, about 5 minutes, then turn and brown second side. Season with salt and pepper.
Add Mango Chutney, wine and stock to skillet. Bring to a boil over high heat, then cover, and reduce heat to a simmer until chicken is done, about 30 minutes. Transfer pieces to a platter and keep warm.
Raise heat to high and bring liquid to a full boil. Add a pinch of cayenne, if desired, and stir, scraping up any remaining browned bits from the bottom of skillet, until sauce is reduced to about 3/4 cup, 7 to 10 minutes.
Pour sauce over chicken, garnish with watercress and serve.