Apple And Bacon Chutney Recipes

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BRAISED CHICKEN THIGHS WITH APPLES, BACON CHUTNEY, AND ROASTED RED POTATOES



Braised Chicken Thighs with Apples, Bacon Chutney, and Roasted Red Potatoes image

This was a recipe I thought of while trying to figure out what to do with some apples that were getting too ripe. I love this recipe and I hope you do too!

Provided by Coach Doc

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h52m

Yield 4

Number Of Ingredients 11

1 cup red wine vinegar
1 cup brown sugar
½ pound bacon, cut into 1/4-inch pieces, or more to taste
6 dashes liquid smoke flavoring, or to taste
4 red potatoes, quartered
3 tablespoons olive oil, divided
salt and ground black pepper to taste
3 Red Delicious apples - peeled, cored, and chopped
4 cloves garlic, minced
4 skinless, boneless chicken thighs
¼ cup water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
  • Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
  • Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
  • Bake in the preheated oven until tender, about 20 minutes.
  • Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
  • Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.

Nutrition Facts : Calories 785.2 calories, Carbohydrate 107.7 g, Cholesterol 89 mg, Fat 27.3 g, Fiber 6.2 g, Protein 30.5 g, SaturatedFat 6.3 g, Sodium 553.7 mg, Sugar 66.3 g

BACON, APPLE, AND PEAR CHUTNEY



Bacon, Apple, and Pear Chutney image

This goes wonderful over chicken and served with steamed rice. Feel free to add more cinnamon and nutmeg as your taste allows. I also used Splenda instead of sugar to make less traumatic to my dietary needs. I also left the peelings on but if you like you can remove them.

Provided by Angel Bonfield

Categories     Spreads

Time 45m

Number Of Ingredients 13

2 medium Granny Smith apples, cubed w/peel on
1 medium Anjou pear, cubed w/peel on
1 medium Bosc pear, cubed w/peel on
3/4 c water
3 Tbsp apple cider vinegar
5 Tbsp cinnamon, ground
1/2 c brown sugar, light
1/2 c Splenda
3 tsp allspice
3 clove ground or whole cloves
1 dash(es) red ground pepper
1 Tbsp lemon juice
4 slice bacon, cooked and chopped

Steps:

  • 1. Core and cube apples and pears. Place into a slightly warmed skillet set on medium heat (about 6-8 on my stove). Add lemon juice, and apple cider vinegar until it just starts to boil. Add your cold water, and allow to come to a rolling boil.
  • 2. Once it reaches a rolling boil, slowly add cinnamon, allspice, cloves, lemon juice and red ground pepper while stirring with a wooden spoon. Return to rolling boil then add in your Splenda and Brown Sugar. Add Bacon to mixture.
  • 3. Low Boil over medium to low heat for about 20 min. Serve over chicken or pork. You can also pour it over chicken or pork during the last 15 min. of baking for a glaze.

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