fruity chicken bake

Fruity chicken bake

Recipe from: 17 April
Preparation time: 10 min
Cooking time: 1h
 
Simple to prepare, but deliciously saucy and yum.
 
 
 

Ingredients

 
  • 8
    free-range chicken pieces
  • 125
    ml
    flour
  • salt and pepper
  • 200
    ml
    good quality mayonnaise
  • 200
    ml
    chunky chutney
  • 125
    ml
    golden sultanas
  • 8
    small pickling onions
  • 100
    ml
    dessert wine
Servings: Change Serving
 
 

Method

 
Preheat oven to 170°C. Clean chicken and season with salt and pepper.

Place all the chicken pieces in a plastic bag and add the flour. Toss the chicken pieces in the bag until all the pieces are evenly coated with flour.

Place chicken in an oven-proof casserole. Mix the chutney, mayo and sweet wine and pour over the chicken.

Place onions in a glass bowl and cover with boiling water. Allow to stand for a few minutes, it helps to remove the skin without cutting the bottom part of the onions (the onions must stay whole during baking).

Place the peeled onions in between the chicken pieces. Scatter the sultanas over the top and bake uncovered in the preheated oven for about 1 hour.

If you feel your oven is too hot  and the sauce is burning, turn down the heat and just bake for a while longer.

Serve on rice or mashed potatoes with some sweet baby peas or a salad.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.




 

Read more on: recipe  |  bake  |  chicken  |  fruit
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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