TC Recipe: Roasted Chicken with Apple Chutney

May 19 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 next: Washington Riesling
Serves 4

Roasted Chicken with Apple Chutney


Roasted Chicken

  • 4 each chicken airline breasts, skin on
  • 4 Tbsp olive oil
  • Salt and pepper

Apple Chutney

  • 2 each large Granny Smith apples, peeled, cored, and chopped
  • ¼ cup golden raisins
  • ½ cup chopped onion
  • ¼ cup red wine vinegar
  • ¼ cup brown sugar
  • 1 Tbsp grated orange peel
  • 1 Tbsp grated fresh ginger
  • ½ tsp allspice


ChutneyCombine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.

Season the chicken breasts. In a hot sauté pan add the olive oil and chicken skin side down. Brown the skin, turn over and put in a 400 degree oven for 10-12 minutes.

Serves well with asparagus, parsnips, and wild rice.