Mango Chutney Chicken
Serving Size: Serves 2-4
1 Tablespoon vegetable oil
1 (2 1/2 to 3 pound) chicken, cut into serving pieces, skinned, rinsed and patted dry
salt and freshly ground black pepper to taste
1/2 cup Mango Chutney
1/2 cup dry white wine
1 cup sodium-reduced chicken stock
Watercress, for garnish
Adapted From: worldpantry.com
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.