I watched her make this on her show today. She said she made tons of it when she owned her shop, The Barefoot Contessa.
(serves 6)
3 whole (6 split) chicken breasts, bone-in, skin-on (I used 6 legs and two breasts*)
EVOO
Kosher salt and freshly ground pepper (I also added Goya Adobo - all purpose seasoning*)
1&1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's) (I used Cranberry Chutney*)
3 T. curry powder
1 cup med. diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins (I used a combo. of golden raisins, cherries, cranberries, and blueberries*)
1 cup whole roasted, salted cashews (I used pepitas*)
Preheat the oven to 350. Place the chicken on a rimmed sheet pan, and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35-40 min, until chicken is just cooked. Set aside until cool enough to handle. Remove meat from the bones, discard the skin, and dice the chicken into large bit-size pieces. For the dressing: Combine the mayo., wine, chutney, curry powder, and 1&1.2 t. slat in the bowl of a food processor fitted with the steel blade. Process until smooth. Combine the chicken with enough dressing to moisten well. Add the celery, scallions and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temp. This would be nice with a butter croissant*
"A heart in tune with God can't help but sing His praise."
Love,
MM
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