Rhubarb Chutney simmer sauce…

The other night I was craving a cozy Sunday {or was it Wednesday?} night supper to put on my TV tray for our regular TV dinner night. But, I was in lazy lady mode and just didn’t feel like fussing with a lot of chopping and measuring. Then I thought about that concentrated melange of spices and fruits sitting in the refrigerator and and knew that a scoop of that Rhubarb Chutney I made would allow me to deliciously and quickly fulfill my craving with ease.

This 5 ingredient {plus s&p} supper turned out deliciously, so flavorful and satisfying. I’ve listed all of the ingredients at the bottom of the page and now I’ll walk you through the preparation.

To make it I sprinkled 4 bone~in, skin~on chicken thighs with salt, pepper and thyme. In a medium skillet I drizzled in just a little avocado oil, knowing that the fat from the skin would render out, and turned up the heat to medium high. I placed the thighs skin side down and cooked them until they were a golden brown, then used tongs to turn them over to brown the other side.

To get the skin extra crispy, I sautée the skin side twice {that’s the secret to great french fries too}, so once I browned the underside I turned them skin side down again to get the skin even more golden and crispy.

Next, I removed the chicken and put it onto and plate and added 1/4 cup coarsely chopped red onions to the fat and oil.

As soon as they became slightly translucent I added 3/4 cup of chutney, 3/4 cup chicken broth and 1 Tablespoon of capers.

Stirred it up and

Voilà!

simmer sauce made.

I brought it up to a rolling simmer and then put the chicken thighs back in the brew, crispy skin side up.

Next, I let it simmer away until the sauce reduced by about 1/2 and was velvety and softly chunky and the chicken was cooked through. Click on the arrow below to see that level of goodness….

https://splendidmarket.com/wp-content/uploads/2020/05/img_1262-1.mov

I served it with buttered steamed broccoli and a wild rice mix and it was just splendid. The rhubarb gave it a gentle tang, the raisins provided little bursts of sweetness and the spices, chilis, capers and onions gave the dish just the right amount of complexity.