Fried Chicken With Apple Chutney

• CHUTNEY
• 3 cups apples, peeled and diced
• 1 cup onion, peeled and diced
• 2/3 cup raisins
• 3/4 cup light brown sugar
• 3/4 cup apple cider vinegar
• 1 teaspoon five-spice powder (Indian 5 spices or panch phoran or Bengali five spices)
• 2 teaspoons fresh gingerroot, diced finely
• 1 red chili pepper, seeds removed and cut into fine strips
• CHICKEN
• 4 chicken breast fillets (bone in, skin on)
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 2/3 cup chicken stock
• kosher salt
• fresh ground pepper

1. CHUTNEY:
2. In a saucepan, combine apples, onions, raisins, sugar, vinegar, panch phoran, ginger, and chile pepper.
3. Season lightly with salt and pepper.
4. Simmer over low heat for 45 minutes, stirring occasionally until the apples are tender.
5. Remove from heat and let cool.
6. CHICKEN:
7. Rinse chicken and pat dry, season with salt and pepper.
8. In a pan, heat oil and butter.
9. Place chicken in the pan with the skin side down and fry over reduced heat for 12-15 minutes, turning occasionally.
10. Remove chicken from the pan and set aside, add stock to the same pan, season with salt and pepper, and reduce stock by half.
11. Divide chicken onto plates and top with pan juices and the chutney.
12. Serve with a brown rice pilaf, broccoli of some kind, and Parmesan biscuits with butter or honey; a nice (rose).

chutney, apples, onion, raisins, light brown sugar, apple cider vinegar, fivespice powder, fresh gingerroot, red chili pepper, chicken, chicken, vegetable oil, butter, chicken stock, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/fried-chicken-with-apple-chutney-256492 (may not work)