Cook the Book: Bay-Scented Chicken with Figs

Name: Cook the Book: Bay-Scented Chicken with Figs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 355 milliliters chicken broth; 2 kilograms chicken legs or 1 chicken (about cut into quarters; 118 milliliters dry white wine; 2 Tbsps all-purpose flour; 5 fresh bay leaves, or 2 dried bay leaves; 6 fresh figs or 8 dried figs, cut into quarters; 2 sprigs fresh thyme (tied together with kitchen twine) or 1/2 teaspoon dried thyme; 2 cloves garlic, finely chopped; 118 milliliters drained green olives, pitted and halved, or 1/4 cup drained and rinsed capers, optional; 1 teaspoons ground cumin; 1 teaspoon kosher salt; 2 Tbsps extra-virgin olive oil; 2 mediums onions, halved and thinly sliced; 8 pitted prunes, cut into quarters, optional

Cook the Book: Bay-Scented Chicken with Figs is a dairy free main course. One portion of this dish contains approximately 40g of protein, 46g of fat, and a total of 743 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. A mixture of pepper, bay leaves, onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Sprinkle 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper evenly over the chicken pieces. In a large sauté pan, heat the oil over medium-high heat.

Ingredients you will need

Chicken Pieces

Pepper

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add the chicken pieces skin-side down and cook until the skin is deeply browned, about 3 to 5 minutes. Turn over each piece and brown the other side for about 2 minutes more.

Ingredients you will need

Chicken Pieces

Remove the chicken to a platter.

Ingredients you will need

Whole Chicken

Reduce the heat to medium.

Add the onion and cook, scraping the bottom of the pan and stirring occasionally until softened, about 5 minutes.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add the garlic and cumin and cook, stirring, for 1 minute. Stir in the flour and cook, stirring, for 2 minutes.

Ingredients you will need

Garlic

Cumin

All Purpose Flour

Whisk in the wine and cook, stirring, until the mixture is smooth, about 2 minutes. Slowly whisk in the chicken broth and cook, stirring, until smooth.

Ingredients you will need

Chicken Broth

Wine

Equipment you will use

Whisk

Add the figs, the prunes, and/or olives, if using either or both, the bay leaves, thyme, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and stir to combine.

Ingredients you will need

Bay Leaves

Olives

Pepper

Prunes

Thyme

Figs

Salt

Add the chicken pieces and any juices in a single layer.

Ingredients you will need

Chicken Pieces

Bring the sauce to a boil, cover the pan, reduce the heat, and simmer until the chicken is tender and no longer pink inside, 40 to 45 minutes.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Frying Pan

Remove the chicken from the pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Remove the bay leaves and thyme sprigs from the sauce with tongs and discard. Stir the sauce well, and press down a bit on some of the figs and prunes to release some of their flavors into the sauce.

Ingredients you will need

Fresh Thyme

Bay Leaves

Prunes

Sauce

Figs

Equipment you will use

Tongs