Chutney de Poulet

Who wants a quick, easy, bursting with flavor to the point of almost being gourmet, meal that can be made during the week?

ME!!

Well, we're in luck because this just so happens to be one of those dishes.

Chutney de Poulet
Printable Version

4 boneless skinless chicken thighs
1 TB butter, plus more for parchment paper
Juice from 1 lemon, divided
Salt to taste
Pepper to taste
1/4 cup Extra Dry Vermouth
1 pinch poultry seasoning
1/4 teaspoon paprika
1 garlic clove, minced
1/2 cup chicken broth
1 cup of your favorite chutney (I used curried apple chutney....recipe will post this weekend)

Melt butter in a large skillet over medium heat.

Drizzle half of the lemon juice over the chicken. Season with salt and pepper to taste.

Place chicken in the skillet and cook for about 1 minute per side.

Cut a piece of parchment paper slightly smaller than the pan. Rub some butter on one side. Place parchment paper, butter side down, over the chicken, roughly, carefully, tucking in the sides. Cover the skillet with a tight fitting lid, or tin foil. Cook over medium low heat for 10 minutes or until chicken is done.

Remove chicken from skillet and place on a warming platter, or a plate covered with foil.

Turn flame off and add the vermouth. Turn flame back on to medium. Stir the vermouth into the butter left over from the chicken, scraping the bottom to deglaze. Add in the poultry seasoning, paprika and garlic. Cook for about 1 minute.

Stir in the chicken broth and chutney. Continue cooking until warm, stirring often, about 3 minutes.

Return chicken to skillet to reheat.

Serve with a side of veggies and rice if desired.