Braised Chicken With Figs
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4chicken legs and thighs
- Salt and freshly ground black pepper
- 4medium yellow onions
- 2tablespoons butter
- 4sprigs fresh thyme
- 2bay leaves
- ½cup dry white wine
- ½cup chicken stock, approximately
- 8fresh green or black figs, halved
- 1tablespoon honey
- 2tablespoons white wine vinegar
Nutritional analysis per serving (4 servings)
658 calories; 39 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 27 grams sugars; 35 grams protein; 1139 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Separate legs and thighs if not already done. Pat chicken pieces very dry. Season with salt and pepper. Cut top half-inch off onions. Peel onions, and quarter them vertically, cutting only a bit off the root end so each quarter stays intact.
- Step 2
Heat oven to 375 degrees. Heat butter in a heavy ovenproof skillet, preferably one large enough to hold chicken in a single layer. Over medium-high heat, brown chicken well on both sides. If skillet is not large enough to hold all the chicken, brown it in stages, and transfer it to a roasting pan that will hold it all.
- Step 3
Tuck onion quarters, thyme and bay leaves around chicken. Add white wine and enough chicken stock so liquid is about ½-inch deep in pan. Place chicken in oven, and cook until chicken is done, about 40 minutes.
- Step 4
Remove from oven to stove. Place figs around the chicken. Place pan over medium-high heat, bring contents to a simmer, and cook a few minutes until sauce starts to get syrupy. Warm honey and vinegar in a small saucepan, and drizzle over chicken. Turning chicken in pan, cook a few minutes more, basting with pan juices.
- Step 5
Remove bay leaves, check seasonings, and serve, dividing the ingredients so each plate gets a chicken leg and thigh, and 4 pieces each of fig and onion.
Private Notes
Comments
This was superb! I added some fingerling potatoes to the chicken and onions. When I took it out of the oven, I added the figs as directed. I did not make the honey/vinegar sauce as the ripe black figs were already so sweet and succulent. This became a one dish meal that got rave reviews, served with a St. Emilion.
This was fabulous, I used only chicken thighs, not legs. Per other complaints I browned the onion very well until they were about half cooked before browning the thighs, then proceeded with the recipe. I used the tiniest little local figs, I just cut them in half and used the whole basket, so good. Even thought my figs were perfect I added the honey and vinegar step, don't skip this as it really adds a lot. I thought the sauce was the perfect thickness to sop up with a baguette.
I followed the recipe with only minor adjustments. Like another commenter, I browned onion before chicken pieces. I used only thighs and just white wine - no broth; my feeling is that either way final result would have been delicious. I was sure that 40 minutes in the oven was too long, so I opted for 30 which was more than sufficient. For even juicier (but still fully cooked) chicken I'd probably cut that down a bit next time. It did take a while to reduce to a "thick enough" consistency.
This is a keeper!! Followed recipe mostly exactly, but adjusted amounts. Used four thighs, two onions. Browned onions first as some commented, took out, browned chicken. Then added onions back in. Used 1/3 cup wine and broth. Worked perfectly. Used 8 figs, trying to use the rest of the frozen figs from last year before new crop comes in. Served with sautéed spinach, salad and a nice white Bordeaux. It was delicious. I’ll definitely make again.
Skin on or off the chicken?
I followed the recipe with only minor adjustments. Like another commenter, I browned onion before chicken pieces. I used only thighs and just white wine - no broth; my feeling is that either way final result would have been delicious. I was sure that 40 minutes in the oven was too long, so I opted for 30 which was more than sufficient. For even juicier (but still fully cooked) chicken I'd probably cut that down a bit next time. It did take a while to reduce to a "thick enough" consistency.