Ok, so figs again. As of late I just can’t seem to stay ahead of the constant supply of this fruit. Therefore I am constantly trying new ways to cook them. This last attempt yielded a result good enough to serve a group of people. Of course at the time I was just messing around and so now, along with bags of fresh figs, I have Tupperware of cooked chicken with fig sauce. Oh well, here is the recipe. I guessed at the measurements since I just eyeball things usually. Serve this over brown rice or couscous.
Braised Chicken with Fig Sauce
- 4-6 chicken breasts (or thighs) skin still on
- 6-10 small shallots or 1 medium red onion diced large
- 6-7 carrots chopped large
- 4 large cloves garlic quartered
- 4 tbsp fresh basil
- 2 tbsp fresh thyme
- ½ tsp lemon zest
- 3 cups chicken stock
- 1 cup dry white wine
- 14 fresh figs stems cut off and halved
- 3 tbsp sherry
- Olive oil
- Salt/ Pepper
Sprinkle salt/ pepper over chicken. Let stand an hour or two. Preheat oven to 350 degrees. Sear chicken in sauce pan till golden in 1 tbsp olive oil. Transfer to roasting pan skin side up. Add 2 tbsp oil then shallots and carrots to first pan and cook till onion begins to brown. Add garlic, thyme, salt and pepper and sauté another minute. Add zest, broth and wine. Bring to a boil scrapping up the bits. Add basil and pour contents of pan over chicken. Cover with foil and braise for one hour. Strain broth into large sauté pan and reduce to 1 ½-1 ¾ cups, about ten minutes. Add sherry and figs. Cook till figs are softened and sauce thickens to a glaze. Place chicken over rice or couscous and top with figs and sauce. Serve the vegetables on the side.