My Recipes: Chicken Chutney One-Pot

I was so pleased with this recipe and love the medley of fruit with the chicken--plus I actually remembered to take pictures of the finished product--so without further ado here's my take on Rachael Ray's Chicken Chutney One-Pot dish.

•2 pounds skinless, boneless chicken thigh and/or breast pieces, cut into large chunks
•Salt and pepper
•2 tablespoons extra-virgin olive oil (EVOO)
•2 tablespoons butter
•1 onion, chopped
•1 small apple, peeled and chopped
•1/2 cup dried apricots, chopped
•1/4 cup dried cranberries
•1/4 cup dark or golden raisins
(instead of all these separate dried fruits, I had a half-bag of mixed dried raisins and berries and just threw those into the pan)
•2 tablespoons cider vinegar
•Few dashes of ground ginger
•1 teaspoon ground cumin
•1/4 teaspoon ground cinnamon
•1 cup chicken stock
•1/3 cup apricot preserves
•2 tablespoons grainy mustard
•Crusty whole grain bread, for mopping
(added butter, salt, pepper, dried herbs and a light slathering of chopped marinated garlic for some yummy toasted French bread!)

Season the chicken with salt and pepper. In a large skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning once, for 5 minutes on each side; transfer to a plate.

Add the butter to melt, then add the onion and apple; season with salt and pepper. Cook until the vegetables are slightly softened, about 5 minutes.

Stir in the dried fruit, vinegar, ginger, cumin and cinnamon, scraping the pan. Stir in the chicken stock, apricot preserves and mustard and lower the heat. Return the chicken to the pan and simmer until the dried fruit is plumped, about 5 minutes.(*Note: I may have used a little too much chicken stock and it was a bit watery, so I just simmered a little longer to condense the sauce.) Serve with the bread.