Chutney Chicken

Chutney Chicken
1 bottle Chutney (I used an apricot chutney that I mixed with left over cranberry relish this time. You can also get a nice slightly spicy result with Major Gray's Chutney.)
8 chicken thighs
A small bit of water
1 envelope Onion Soup Mix powder (optional)

Put the chutney into a bowl and add a small bit of warm water to make it more manageable. You can also add in the onion soup mix powder, if you like. I did not have it this time and things worked great.

Line a 9"x13" pan with foil for easy clean up. Remove the skin from the chicken thighs. Divide the chutney topping over the chicken thighs. Cook for 20 minutes. Then check the chicken and teaspoon over any topping that may have slid off. Cook for another 30 minutes, or until done. If you are in a hurry, you can start off by browning the chicken in a skillet. This warms it up, pulls out much of the fat that you would drain off later, and shortens the oven cooking time.

This was very popular with my family. It was also extremely easy.

Enjoy!