Chicken Braised With Figs On Wilted Escarole Recipe

Name: Chicken Braised With Figs On Wilted Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 1 cup port or other sweet red wine; 1 cup dried figs, halved; 1/4 cup all-purpose flour; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 4 chicken thighs (about 1 pound), skinned; 4 chicken drumsticks (about 1 pound), skinned; 2 chicken breast halves (about 1 pound), skinned; 2 tablespoons olive oil, divided; 3/4 pound small shallots, peeled; 1 tablespoon minced fresh thyme; 1/2 teaspoon ground fennel seeds; 2 garlic cloves, crushed; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1/4 cup honey; 1/4 cup cider vinegar; Escarole:; 1 tablespoon olive oil; 1 1/2 pounds escarole, coarsely chopped; 1/2 cup fat-free, less-sodium chicken broth; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

Chicken:
1 cup port or other sweet red wine
1 cup dried figs, halved
1/4 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 chicken thighs (about 1 pound), skinned
4 chicken drumsticks (about 1 pound), skinned
2 chicken breast halves (about 1 pound), skinned
2 tablespoons olive oil, divided
3/4 pound small shallots, peeled
1 tablespoon minced fresh thyme
1/2 teaspoon ground fennel seeds
2 garlic cloves, crushed
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup honey
1/4 cup cider vinegar
Escarole:
1 tablespoon olive oil
1 1/2 pounds escarole, coarsely chopped
1/2 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
Preheat oven to 350u00b0.
2
To prepare chicken, bring port to a boil in a medium saucepan. Add figs; remove from heat. Let stand, covered, 30 minutes or until soft.
3
Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag; add chicken. Seal and shake to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add half of chicken to pan, and cook 5 minutes on each side or until lightly browned. Remove chicken from pan. Repeat procedure with 1 tablespoon oil and remaining chicken. Return chicken to pan. Add fig mixture, 1/4 teaspoon salt, 1/4 teaspoon pepper, shallots, and next 4 ingredients (shallots through 1 can broth). Cover and bake at 350u00b0 for 25 minutes. Stir in honey. Uncover and bake at 350u00b0 for 25 minutes. Stir in vinegar; place mixture in a large bowl. Cover and keep warm.
4
To prepare escarole, heat 1 tablespoon oil in pan over medium heat. Add escarole; cook 5 minutes or until escarole begins to wilt. Add 1/2 cup broth. Cover; cook 5 minutes or until tender. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve chicken mixture over escarole.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Chicken:, 1 cup port or other sweet red wine, 1 cup dried figs, halved, 1/4 cup all-purpose flour, and more.

Yes, Chicken Braised With Figs On Wilted Escarole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Braised With Figs On Wilted Escarole

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