Recipe: Chicken with Peach Chutney Sauce

CHICKEN WITH PEACH CHUTNEY SAUCE

FOR THE PEACH CHUTNEY SAUCE:
1 tablespoon olive oil
1 clove garlic, minced
1 shallot, minced
1 teaspoon minced fresh ginger
2 tablespoons cider vinegar
1/4 cup dark brown sugar
3/4 pound firm, ripe peaches (about 2), peeled and thinly sliced
1/4 cup raisins (preferably golden)
1 tablespoon Dijon mustard
1 pinch cayenne pepper (or to taste)
FOR THE CHICKEN:
olive oil cooking spray
1 1/2 pounds skinless boneless chicken breast -- or other pieces

TO PREPARE THE CHUTNEY (UP TO 2 WEEKS AHEAD):
In a saucepan heat the oil and saute the garlic, shallot, and ginger over low heat for about 3 minutes, or until shallot is soft and translucent but not brown.

Add the remaining ingredients for the chutney, cover the pan, and cook over medium to low heat for 10 minutes. Check and stir frequently to avoid sticking and burning. Remove from heat and use at once or place in a jar and refrigerate. May be kept in refrigerator for up to 2 weeks.

WHEN READY TO COOK THE CHICKEN:
Preheat the oven to 400 degrees F. Spray a large ovenproof dish with cooking spray.

Place the chicken in one layer in prepared dish and spread chutney over the meat.

Bake for 40 minutes, basting twice during the cooking.

TO MAKE THE SAUCE:
Pour off juice into a small saucepan and reduce over high heat for about 5 minutes. Stir to prevent sticking.

Remove chicken from oven and pour sauce over; serve.

Servings: 6
Source: Cooking with Fruit by Rolce Redard Payne and Dorrit Speyer Senior