Home Cooking 7

Chicken Fig update

missliss | Sep 13, 200512:06 PM

Thanks to those who provided the Zuni Cafe recipe. I used it as, well, an inspiration. Didn't actually follow it. I had a whole chicken and only about 5 figs.

I cut up a large onion and a large shallot, sweated them in my big ole le Creuset, took 'em out, and then browned the (salted and peppered) chicken. I popped the onion and shallot in and dumped in about two teaspoons of herbes de Provence, a few bay leaves, some sweet vermouth (didn't have any dry) and about a third of a bottle of Syrah. Put it into the oven and cooked it. Put some German Butterball potatoes from the farmers' market on to boil and added them about ten minutes later.

When the chicken was done, I set the bird aside and simmered the liquid with the honey and vinegar. At some point I realized I was supposed to wait until the last to add the honey and vinegar, but oh well! At the last minute I added the qurtered figs and a few plums,brought the sauce back to a simmer and then poured it over the now-quartered chicken.

Oh but it was delicious! Sweet and savory, tender from the braise, served with the potatoes and some barely sauteed haricots verts. I can't recommend this enough. Thanks again, y'all!

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