Braised Chicken Thighs With Apple And Bacon Chutney And Roasted - cooking recipe

Ingredients

3 Red Delicious apples, peeled cored and chopped
4 garlic cloves, chopped
1 cup red wine vinegar
1 cup brown sugar
4 boneless skinless chicken thighs
salt and pepper
1/4 cup water
liquid smoke
1/2 - 1 lb bacon
2 tablespoons olive oil

Preparation

Preheat oven to 450 degrees.
place the red wine vinegar in a sauce pan over medium high heat and add in the brown sugar. Bring to a boil. Reduce heat and then simmer while other ingredients are being prepared.
Peel and dice 4 cloves of garlic. Add to the vinegar and brown sugar mixture.
Dice the bacon into 1/4-1/2\" pieces and place it in a frying pan. Cook until crisp and then drain and set aside.
Combine the chopped apples and bacon to the vinegar and brown sugar mixture and return to a boil, then cover and reduce heat to simmer for 30 minutes.
Cut red potatoes into quarters or however you prefer based on size of potatoes. Place them in a baking dish and drizzle lightly with olive oil and season with salt and pepper to taste. Place in the oven for 20 minutes or until done.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper to taste. Place chicken thighs in heated skillet and cook for 7 minutes. Flip chicken and cook for another minute then reduce heat to low and cover, letting the chicken braise in the oil and juice for the next 10 minutes.
Plate the chicken, top with chutney and place a few red potato wedges along side it and enjoy!