Braised Chicken Thighs with Figs and Bay Leaves

Chicken thighs are more succulent than breasts, but you can use the latter if you prefer. You can also use dried figs in place of the fresh. Serve this entrée with couscous to capture the tangy sauce.

Yield: 4 servings (serving size: 2 chicken thighs, 8 fig halves, and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 26%
  • Fat: 11.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.5g
  • Protein: 42.4g
  • Carbohydrate: 27.4g
  • Fiber: 4.4g
  • Cholesterol: 163mg
  • Iron: 2.9mg
  • Sodium: 472mg
  • Calcium: 74mg

Ingredients

  • 8 chicken thighs (about 2 1/4 pounds), skinned
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 bay leaves
  • 2 teaspoons olive oil
  • 3 tablespoons water
  • 1/2 cup sliced shallots
  • 1/3 cup dry red wine
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 16 fresh figs, each cut in half lengthwise

Preparation

  1. Sprinkle chicken with salt and pepper. Place 1 bay leaf on each chicken thigh. Heat oil in a heavy 10-inch skillet over medium-high heat. Place chicken, bay leaf sides down, in pan. Cook 5 minutes or until browned. Turn chicken over; cook 3 minutes. Add water; cover, reduce heat, and simmer 5 minutes. Remove chicken from pan. Add shallots; cook 2 minutes. Add chicken, wine, vinegar, and honey to pan; bring to a boil. Cook 1 minute. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Add figs; cover and simmer 5 minutes or until figs are tender.
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