4 chicken thighs
4 chicken drumsticks
80 ml flour, seasoned with salt & freshly ground black pepper to taste
4 potato(es)
boiled until just soft
45 ml oil
175 g LANCEWOOD Jalapeño Chutney DIP&TOP®
250 ml LANCEWOOD® Buttermilk
Place the flour and seasoning in a zip lock bag. Add the chicken to the bag, seal and shake to cover the chicken pieces with flour. Shake off the excess flour.
Peel the potatoes and cut into quarters.
Heat the oil and brown the chicken on both sides. Transfer the chicken to an ovenproof dish.
In the same pan, fry the potatoes until golden brown and add it to the chicken dish.
Beat the dip and buttermilk together until smooth and pour over the chicken and potatoes. Bake for 30 minutes until golden.
