Ingredients
2
tablespoons vegetable oil
3
to 3 pounds cut-up broiler-fryer chicken
1
garlic clove, finely chopped
3/4
cup salsa
1/4
cup sliced green onion (2 to 3 medium)
1
jar (9 ounces) chutney (3/4 cup)
Preparation
Heat oil in 12-inch skillet or Dutch oven over medium heat.
Cook chicken in oil about 15 mintues, turning occasionally, until brown on all sides. Remove chicken from skillet using tongs.
Drain all but 1 teaspoon drippings from skillet. Cook garlic in 1 teaspoon drippings over medium heat about 15 seconds, stirring constantly, until golden. Stir in remaining ingredients. Place chicken pieces, skin sides up, in skillet. Spoon salsa mixture over chicken.
Cover and cook over low heat about 20 minutes, spooning salsa mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut.
