Chicken Braised with Leeks and Figs
The sweetness of figs, balsamic vingar, and honey cuts the richness of chicken thighs and drumsticks. White wine has a delicate flavor, making it a good cooking liquid that won't overpower the figs. Serve this saucy dish over couscous. (Cooking Light magazine 8-04)"Added figs with the wine and everything tasted awesome. Really quite good. Used chicken breasts rather than thighs, drumsticks, but otherwise followed recipe exactly up to missing step about when to add figs." - simonides
Yield: 4 Ready in 45 minutes
42 people trying soon
Verified by stevemur
|3 cupsLeek; coarsely chopped (4 large)|
|2 tablespoonsAll purpose flour|
|1/4 teaspoonBlack pepper|
|16 ouncesChicken drumsticks; skinned (4-4oz portions)|
|16 ouncesChicken thighs; skinned (4-4 oz portions)|
|2 cupsDry white wine|
|2 tablespoonsBalsamic vinegar|
|16 mediumfresh figs; (1-1/2 pounds), Light skinned|
|1 tablespoonFresh parsley; chopped|
Chicken Braised with Leeks and Figs Preparation
1. Melt butter in a large nonstick skillet over medium-high heat. Add leek; saute 5 minutes or until tender. Remove leek from pan, and set aside.
2. Combine flour, salt, and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat. Add chicken mixture to pan; cook 10 minutes, browning on all sides. Return leek to pan; add wine and the next 4 ingredients (through 1 thyme sprig). Bring to a boil; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove the parsley sprigs and thyme sprig. Sprinkle with parsley and thyme.
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