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