Chicken Fricassee with Dried Figs, Olives and Honey

Chicken Fricassee with Dried Figs, Olives and Honey Ingredients

2 md Chickens; (2 1/2 to 3 pounds	3 c Chicken stock
1 c Flour	2 Bay leaves
6 tb Virgin olive oil	1 ts Cumin seeds
8 Shallots; quartered	4 tb Honey
1 c Dried figs; julienne	4 tb Flour
1 c Green olives	5 tb Butter; room temperature
1/2 c Orange flower water

Instructions for Chicken Fricassee with Dried Figs, Olives and Honey

Cut each chickens into 8 pieces: 2 drum sticks, 2 thighs, 2 wings, 2/3 of a breast plus 1/3 of a breast. Set aside livers. Season with salt and pepper and dredge in flour. Heat oil in 19 inch saute pan until just smoking and add chicken pieces. Brown all over and remove. Add shallots, figs and olives and cook, scraping bottom of pan with wooden spoon. Add orange flower water and chicken stock and bring to a boil. Add bay leaves and cumin and return chicken pieces and livers to pan. Lower heat to high simmer and cook for 30 minutes uncovered. Taste broth for seasoning and add honey. Mash livers finely with fork and return to sauce. Mix flour and butter together to form a paste. Add 3 tablespoons of butter to flour mixture and whisk to allow a smooth sauce to develop. Cook 10 more minutes and serve. Yield: 4 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A19 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Butter	Chicken	Chicken Stock
Cumin	Figs	Flour	Honey
Olive	Olive Oil	Orange	Shallot

Chicken Butter Olive oil Orange Shallot

for flavor and categorization

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