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.
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|Serving Size: 1 Serving (626g)|
|Recipe Makes: 4|
|Calories from Fat: 275 (36%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 192.4mg||59 %|
|Sodium 222.8mg||8 %|
|Potassium 1154.3mg||30 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 50.1g|
|Protein 44.2g||63 %|
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Calories per serving: 757
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