Распечатать
E-mail
 |
Порций: 4
Ингредиенты
- 4 chicken thighs with legs attached
- 1 pinch kosher salt (plus more as needed)
- 1 pinch freshly cracked black pepper (plus more as needed)
- 4 onions
- 2 tablespoon unsalted butter
- 4 sprigs fresh thyme
- 2 bay leaves
- ½ cup dry white wine
- 1 cup chicken stock (more or less according to the size of your pan)
- 8 fresh figs (halved lengthwise)
- 1 tablespoon honey
- 2 tablespoon apple cider vinegar
View Full Recipe at Sippity Sup-Serious Fun Food
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 117 | 38% |
| Total Fat 13.11g | 16% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.1g | |
| Cholesterol 53mg | 18% |
| Sodium 174mg | 7% |
| Potassium 557mg | 16% |
| Total Carbs 34.09g | 9% |
| Dietary Fiber 5.0g | 17% |
| Sugars 24.87g | 17% |
| Protein 10.39g | 17% |
%20or%20cooked%20to%20a%20mushy%20pulp.%20I%20use%20them%20in%20cakes%20and%20cookies.%20I%20also%20toss%20them%20on%20top%20of%20salads,%20and%20of%20course%20I%20make%20jam%20or%20even%20savory%20fig%20ketchup.%20But%20I%20have%20so%20many%20figs%20this%20year%20that%20I%20don%E2%80%99t%20have%20any%20regrets%20experimenting%20with%20them%20too.%20My%20fig%20ketchup%20turned%20out%20so%20well%20that%20I%20became%20interested%20in%20exploring%20more%20recipes%20with%20savory%20figs.%20So%20when%20I%20came%20across%20Judy%20Rodger%E2%80%99s%20recipe%20for%20braised%20chicken%20legs%20with%20figs%20I%20knew%20I%20was%20adding%20it%20the%20my%20menu.%20It%E2%80%99s%20a%20simple%20preparation%20that%20really%20transforms%20naturally%20sweet%20figs%20into%20savory%20figs.%3C/p%3E%3Cp%3ESavory%20Figs%20Gastrique%3C/p%3E%3Cp%3EWhich%20is%20no%20easy%20feat.%20Figs%20are%20so%20super%20sweet%20this%20time%20of%20year%20it%20difficult%20to%20find%20ways%20to%20bring%20out%20their%20dark%20earthy%20flavors%20sometimes.%20Judy%20accomplishes%20this%20feat%20by%20slowly%20drizzling%20in%20a%20warm%20mixture%20of%20vinegar%20and%20honey%20into%20the%20finished%20dish.%20This%20drizzle%20is%20what%20the%20French%20call%20a%20gastrique.%20It%E2%80%99s%20very%20good%20at%20enhancing%20a%20sauce%20with%20a%20little%20acid%20a%20little%20sweetness.%20Heat%20can%20destroy%20the%20sour%20bite%20of%20vinegar.%20So%20make%20sure%20you%20add%20the%20gastrique%20at%20the%20last%20minute%20and%20only%20let%20it%20simmer%20a%20moment%20of%20two%20before%20you%20serve%20this%20chicken%20and%20its%20savory%20figs.%20GREG%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ESeparate%20legs%20and%20thighs%20if%20you%20like,%20but%20I%20don%E2%80%99t.%20Pat%20chicken%20pieces%20very%20dry.%20Season%20with%20salt%20and%20pepper.%20Cut%20top%20half-inch%20off%20onions.%20Peel%20onions,%20and%20quarter%20them%20vertically,%20cutting%20only%20a%20bit%20off%20the%20root%20end%20so%20each%20quarter%20stays%20intact.%3C/p%3E%3Cp%3EHeat%20oven%20to%20375%20degrees.%20Heat%20butter%20in%20a%20heavy%20ovenproof%20skillet,%20preferably%20one%20large%20enough%20to%20hold%20chicken%20in%20a%20single%20layer.%20Over%20medium-high%20heat,%20brown%20chicken%20well%20on%20both%20sides.%20If%20skillet%20is%20not%20large%20enough%20to%20hold%20all%20the%20chicken,%20brown%20it%20in%20stages,%20and%20transfer%20it%20to%20a%20roasting%20pan%20that%20will%20hold%20it%20all.%3C/p%3E%3Cp%3ETuck%20onion%20quarters,%20thyme%20and%20bay%20leaves%20around%20chicken.%20Add%20white%20wine%20and%20enough%20chicken%20stock%20so%20liquid%20is%20about%20%C2%BD-inch%20deep%20in%20pan.%20Place%20chicken%20in%20oven,%20and%20cook%20until%20chicken%20is%20done,%20about%2040%20minutes.%3C/p%3E%3Cp%3ERemove%20from%20oven%20to%20stove.%20Place%20figs%20around%20the%20chicken.%20Place%20pan%20over%20medium-high%20heat,%20bring%20contents%20to%20a%20simmer,%20and%20cook%20a%20few%20minutes%20until%20sauce%20starts%20to%20get%20syrupy.%20Warm%20honey%20and%20vinegar%20in%20a%20small%20saucepan,%20and%20drizzle%20over%20chicken.%20Turning%20chicken%20in%20pan,%20cook%20a%20few%20minutes%20more,%20basting%20with%20pan%20juices.%3C/p%3E%3Cp%3ERemove%20bay%20leaves,%20check%20seasonings,%20and%20serve,%20dividing%20the%20ingredients%20so%20each%20plate%20gets%20a%20chicken%20leg%20and%20thigh,%20and%204%20pieces%20each%20of%20fig%20and%20onion.%3C/p%3E%3Cp%3EShare%3C/p%3E){kind=link}