Chicken and sausage bites with homemade chutney

.

.

For chutney:

To a tbsp. of heated olive oil in a pan add 1 chopped shallot and fry on high heat for 1 minute. Add 2 chopped tomatoes and 2 chopped garlic cloves. Put a lid on the pan and cook on low / medium heat for 6 minutes.

Add 1tbsp balsamic vinegar and 1tsp brown sugar and cook for 5 minutes until slightly caramelised. Allow to cool then serve as is or blitz for 10 seconds with a hand blender as I have done in the picture.

For the chicken and sausage:

Heat 2 tbsp oil in a frying pan on high heat and brown a chicken portion on all sides. I have used chicken drumstick in the picture but thighs or breast are other choices. Lower the heat to medium and continue frying until cooked through (ie when pierced with a skewer no blood leaks out – about 6 minutes).

Whilst the chicken is frying slice a red cabbage down the centre and cut a 1” round from one of the centres and place it like that into a frying pan along with the chicken portion cooking both sides. Snip off and discard the skin from a quality pork sausage and cut into mini pieces and fry alongside the chicken and red cabbage.
.
.
.
.

Serve all with a couple dessertspoonfuls of whole or blended homemade chutney.

.

.