Cook The Book: Bay-Scented Chicken With Figs Recipe

Name: Cook The Book: Bay-Scented Chicken With Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 chicken legs or 1 chicken (about 3 1/2 pounds) cut into quarters; 2 tablespoons extra-virgin olive oil; 2 medium onions, halved and thinly sliced; 2 cloves garlic, finely chopped; 1/2 teaspoon ground cumin; 2 tablespoons all-purpose flour; 1/2 cup dry white wine; 1 1/2 cups chicken broth; 6 fresh figs or 8 dried figs, cut into quarters; 8 pitted prunes, cut into quarters, optional; 1/2 cup drained green olives, pitted and halved, or 1/4 cup drained and rinsed capers, optional; 5 fresh bay leaves, or 2 dried bay leaves; 2 sprigs fresh thyme (tied together with kitchen twine) or 1/2 teaspoon dried thyme

Servings: persons

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 chicken legs or 1 chicken (about 3 1/2 pounds) cut into quarters
2 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 cups chicken broth
6 fresh figs or 8 dried figs, cut into quarters
8 pitted prunes, cut into quarters, optional
1/2 cup drained green olives, pitted and halved, or 1/4 cup drained and rinsed capers, optional
5 fresh bay leaves, or 2 dried bay leaves
2 sprigs fresh thyme (tied together with kitchen twine) or 1/2 teaspoon dried thyme

1
Sprinkle 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper evenly over the chicken pieces. In a large saute pan, heat the oil over medium-high heat. 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. Remove the chicken to a platter.
2
Reduce the heat to medium. Add the onion and cook, scraping the bottom of the pan and stirring occasionally until softened, about 5 minutes. Add the garlic and cumin and cook, stirring, for 1 minute. Stir in the flour and cook, stirring, for 2 minutes. 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. 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. Add the chicken pieces and any juices in a single layer.
3
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.
4
Remove the chicken from the 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. Pour the sauce onto a shallow platter and place the chicken on top. Spoon some of the sauce over the chicken and serve immediately.

430

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 4 chicken legs or 1 chicken (about 3 1/2 pounds) cut into quarters, 2 tablespoons extra-virgin olive oil, and more.

Yes, Cook The Book: Bay-Scented Chicken With Figs 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.

Cook The Book: Bay-Scented Chicken With Figs

How did you like this recipe?

Frequently Asked Questions