Roasted Chicken with Autumn Chutney

Serves 4

4 bone-in chicken breast halves (2 to 2-1/2 pounds)
4 teaspoons chicken or turkey roasting rub
2 large white or red onions, cut into 3/4-inch chunks (2 cups)
2 tablespoons butter
1 medium Granny Smith or tart red apple, peeled, cored and coarsely chopped (1 cup)
1 medium Bosc or Anjou pear, peeled, cored and coarsely chopped (1 cup)
1/3 cup dried cranberries, dried cherries or golden raisins(choose one)
2 cloves garlic, minced
1 1/2 teaspoons snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1/4 cup Bellisari’s Blistered Jalapeno and Fig Spread
2 tablespoons dry sherry, white balsamic vinegar, dry vermouth or dry white wine
Fresh green beans, trimmed and steamed (optional)

Lightly grease a shallow baking pan. Sprinkle the roasting rub onto all the surfaces of the chicken; rub in with fingers. Place chicken, skin side up, in prepared baking pan. Roast, uncovered, in a 425-degree F oven for 30 to 35 minutes or until chicken is no longer pink (170 degrees F).
Meanwhile, in a large skillet, cook onions, covered, in hot butter over medium-low heat about 15 minutes or until onions are tender, stirring occasionally. Uncover. Cook and stir over medium-high heat about 5 minutes more or until onions are golden. Add apple, pear, cranberries (or dried cherries or golden raisins), garlic, rosemary and pepper to skillet. Cook, covered, for 5 minutes, stirring twice. Stir in Bellisari’s Blistered Jalapeno & Fig Spread and dry sherry. Simmer, uncovered, for 2 to 4 minutes or until liquid is reduced by half.
To serve, transfer the chicken to a serving platter. Spoon onion mixture over chicken. If you like, serve with steamed green beans.

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