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Dish of 10 Mar 2010
CHICKEN WITH FRESH FIGS IN RED WINE
4 servings
I was given a tray of black mission figs and have so enjoyed experimenting with this luscious fruit. Some were very ripe and I added them to the chicken dish we had for supper last night. Everybody loved it.
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8 large chicken thighs
60 ml (4 tablespoons) flour
5 ml (1 teaspoon) dried oregano
10 ml (2 teaspoons) salt
5 ml (1 teaspoon) white pepper
45 ml (3 tablespoons) olive oil
1 large onion, finely chopped
5 ml (1 teaspoon) ground cinnamon
5 ml (1 teaspoon) ground coriander
325 ml (1 ¨ö cups) chicken stock
125 ml (1/2 cup) red wine
3 bay leaves
8 ripe figs cut into thick slices
juice and zest of 1 lemon
fresh parsley, finely chopped
Preheat the oven to 180 ¢ªC (350 ¢ªF).
1. Combine the flour, oregano, salt and pepper in a large zip lock bag. Add the chicken thighs and shake to coat the chicken pieces. Heat the oil in a large frying pan and brown the chicken on both sides. Do this in batches. Set the chicken aside.
2. Add the onion to the drippings remaining in the frying pan and cook over low heat until nicely browned. Add the cinnamon and coriander and cook for a minute or two. Pour in the chicken stock and red wine and add the bay leaves.
3. Place the chicken, skin side up, in a baking dish in a single layer. Pour the sauce over and cover with foil. Bake in the oven for 45 minutes.
4. Remove the foil and add the figs to the dish. Spoon some of the sauce over the figs and return uncovered to the oven. Bake for a further 30 minutes. The sauce will be thick and the chicken nicely browned and succulent.
5. Sprinkle with the juice and zest of the lemon and garnish with finely chopped parsley. Serve with orzo pasta and a simple salad.
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;)