Roasted Figs And Potatoes

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Roasted Figs And Potatoes Ingredients

14 1/2 oz Nonfat Veg Chicken Broth;	1/2 c Flour
1/2 c Red Wine	1 c Dried Figs; Halved
1 lg Onion; Sliced	8 Cloves Garlic; Peeled
2 tb Olive Oil	1/2 c Fresh Rosemary Sprigs; Torn
2 1/2 lb Potatoes; Cut In 1 1/2"

Instructions for Roasted Figs And Potatoes

Heat oven to 400F. In pan, bring broth and wine to a boil. In skillet over med heat, cook onions in hot oil, stirring, 5 min more. Stir in flour. Stir in 3/4 C broth mixture; cook until thickened and put in ovenproof dish. Stir in figs, garlic and 2 Tbsp rosemary. Pour remaining liquid on top. Roast for 50 min, basting occasionally. Garnish with remaining rosemary. Work Time: 15 min Total Time: 1 hr, 15 min This was extremely good!! We would not hesitate to serve it to company. Entered into MasterCook and tested for you by Reggie & Jeff Dwork Recipe by: First For Women, 3/8/99 Posted to EAT-LF Digest by Reggie Dwork on May 25, 1999, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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