Remember that one time that I wrote all about how much I love plums?
Well, let’s add a new thing to that list: I love plums because they pair perfectly with spice and leeks and seared chicken. Because OH MY GOODNESS do they make this dish delicious and come together incredibly quickly!
Back in January we made a trip to Hot Spring, Arkansas and happened upon a fabulous little shop called The Savory Pantry, and since then have stayed in touch with them as they continue to build their website and blog. One of the things I really love about this shop is that they really work to build great relationships with the companies they carry in their store. They take the time to visit trade shows and get to know the product, which means that when you visit their store (in person or online) or interact with them on Twitter or Facebook they can not only tell you what the product is, but best uses and recipes for it as well.
The other day I received a jar of The Virginia Chutney Company‘s Spicy Plum Chutney and nearly fell off the front porch in excitement. I stumbled to the kitchen, grabbed a spoon and took a taste. SO GOOD! It’s sweet and spicy with just a little tang. Perfect as a condiment for dipping or spreading, but I really wanted to do something more integrative. Enter a bunch of leeks that I bought on a whim and hadn’t figured out how to use. And chicken? We have it all the time, so I had a few breasts on hand. Dinner was ready in a snap, and I only had to use one skillet!
CHICKEN AND LEEKS WITH SPICY PLUM CHUTNEY
- 4 6-oz chicken breasts
- 3 leeks, light green and white parts only, cleaned and sliced
- 2 Tbsp olive oil
- 1 jar (10 oz) Virgina Chutney Company Spicy Plum Chutney
- 1/2 cup chicken stock
- salt and pepper to taste
Preheat oven to 425. Pat the chicken dry and season liberally with salt and pepper. Heat an oven-proof skillet over medium heat until very hot and add 1 tablespoon of the olive oil, turning to coat the pan. Place the chicken breasts in an oven layer and allow to sear for about 2-3 minutes on each side. Remove the chicken from the pan and add the remaining olive oil and the leeks; be careful because the oil may splatter a bit. Saute the leeks for about 5-6 minutes until softened. Stir in the chicken stock and chutney until everything is mixed together, then nestle the chicken breasts back into the sauce. Place the entire skillet in the oven and cook for about 10-15 minutes at 425 until the sauce is bubbling and thickened and the chicken is cooked all the way through. Allow to rest for about 5 minutes, then serve hot!
I was sent the Spicy Plum Chutney to review for The Savory Pantry; however, all opinions are my own.