Chutney Mayonnaise Chicken |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I do not usually like using packet or tinned soups in cooking, however had to make an exception as this is truly delicious. Quick and easy to throw together and makes a rich, thick sauce which has a slightly sweetish, slightly spicy flavour dependant on the chutney used. Ingredients:
1 (1 1/2-2 kg) whole chickens |
1 (40 g) packet french onion soup |
250 ml boiling water |
250 ml fruit chutney |
250 ml mayonnaise |
salt & pepper |
Directions:
1. Rinse chicken,cut into portions and season with salt & pepper.
2. Place into a large ovenproof dish with a lid.
3. Mix the soup with the boiling water.
4. Add the chutney and mayonnaise and mix together.
5. Pour mixture over the chicken pieces, cover with lid and bake in a 180 degree celcius oven for 1 hour.
6. No need to preheat the oven.
7. Remove the lid after an hour and bake further until the chicken browns on the top.
8. Serve with rice and vegetables or a salad.
9. Note: I always remove the skin off chicken. If you prefer the skin on then be sure to skim off the excess fat.
10. Note: If you do not like using whole chicken I suggest you use thighs rather than breast - it is very easy to overcook breast and then it can be dry. Thighs are much more succulent and moist, just remove any visible fat.
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