Try this Chicken Fricassee with Dried Figs, Olives and Honey recipe, or contribute your own.
Suggest a better descriptionCut 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
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 558 | ||
Calories from Fat: 260 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 39 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 810.9mg | 28 % | |
Potassium 455.5mg | 12 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 58g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 558
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