Chutney chicken again

Another “easy life” recipe. At the ministry, we get through a lot of chutneys, sauces, relishes and jellies in various different flavours. Here are the latest ones that have piled up in the back of the cupboard:-


When the jar is pretty much empty it gets put at the back of one of the cupboards in the kitchen, and when there are a few stacked up they are retrieved to make “chutney chicken”. You will need:-

Some leftover bits of various chutneys
Some chicken breasts
Some white wine

This is very simple. Take a roasting dish or a foil lined tin. Put your chicken breasts in it. Now pour a little white wine into each of your jars of chutney. Give them a good old shake to get all of the chutney from the sides of the jar. Pour each of these over the chicken, and then slosh it around a bit.


At this point you can choose to leave them to marinade for any period of time of your choice. But if you’re in a hurry you can just pop them straight into the oven at 200C for around 30 minutes (all depends on the size of your chicken breasts). The chicken cooks and the wine and chutneys fuse together to make a quick and easy sauce. Turn the chicken about halfway through the cooking time, and then take out, cover (this is where the foil lined tin comes in handy as you can just wrap the foil over the top) and rest for 5-10 minutes.

If the consistency of the sauce is not to your liking, you can pour it off at this point and then reduce it in a saucepan, or add something to thicken it, or something to thin it down a bit. Your choice, it’s very flexible! A quick and easy dinner, serve with some boiled rice and peas.

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