Monday, October 16, 2006

Catalan chicken with fresh figs

A very easy recipe! The sweet-sour mix of fruit and meat. I've seen so many great fig-based recipes recently, so I just had to join in...


Preparation and cooking time : 30 minutes
Infusion : 3 hours
Ingredients for 4

Fig preparation :
150 gr sugar
12 cl white wine vinegar
1 slice of lemon
1 stick of cinnamon
450 gr fresh figs

Chicken :
12 cl medium-dry white wine
Zest of 1/2 lemon
1 chicken cut into pieces
50 gr diced bacon
1 tbsp olive oil
50 ml chicken stock
Salt, pepper


  • Cook the sugar and vinegar with the lemon slice and cinnamon in 12cl of water for 5 minutes before adding the figs.
  • Cook for a further 10 minutes, then pour into a bowl and leave for 3 hours.
  • Preheat the oven to 180°c.
  • Drain the figs, and then add them to the white wine and lemon zest.
  • Season the chicken pieces with salt and pepper.
  • Brown the diced bacon in a frying pan, and then put it in a baking dish.
  • Brown the chicken in the same frying pan in the bacon fat with the olive oil added, and then reserve.
  • Strain the figs once again, then pour the white wine and lemon zest into the frying pan and bring to the boil.
  • Add the chicken, the figs, the chicken stock and the sauce to the diced bacon in the baking dish.
  • Cover with oven-proof paper and bake for 10 minutes.
  • Serve with a salad.

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