Ready in 45 minutes
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)
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.
simonides 3y agoAdded 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.
Maloveys 4y agoFantastic meal! We didn't know when to add the figs. We added them at the end but might try earlier next time.
sallywak 6y agoIt was SO good! I didn't have figs and I used capeberries instead. A mellow slightly sweet berry. I couldn't get enough of this dish- can't wait to try it again with figs!
cera82v 10y ago[I made edits to this recipe.]
cera82v 10y ago[I posted this recipe.]