Peach chutney chicken


Capture the essence of autumn and revive the summer flavors with this recipe for chicken with peach chutney. Seasonal cooking at its best.


4 chicken (skinless, boneless fillets)
2 T butter
3 T scallion (sliced)
12 c peach (peeled, chopped peaches, about 6 pb whole)
1 clv garlic (minced)
4 c brown sugar (firmly packed)
2 c raisin
2 c raisin
1 T salt (for chutney, season chicken to taste)
4 c vinegar


The chutney can be prepared in advance and reserved.

For the chutney

  1. Mix all of the ingredients into an eight quart saucepan. Bring just to a boil, and then reduce heat.
  2. Simmer uncovered for 2 hours or until the sauce is a deep brown color and thick, stirring occasionally at the beginning of the cooking and constantly at the end. Pour into 7 pint jars.

For the chicken

  1. Sprinkle the chicken lightly with the salt and pepper. Melt the butter in a large skillet. Brown the chicken.
  2. Mix together the chutney and cream, pouring it over the chicken. Bring just to a boil, cover and reduce heat to low and simmer for 10 to 15 minutes, or until chicken is done.


An inspiring main meal that will take a breeze to put together if the peach chutney is prepared in advance.

8 servings
Preparation time
Cooking time
Total time
2 hours, 50 minutes