Serve this saucy braise over couscous or rice in shallow bowls. Tangy cider vinegar and slightly bitter escarole balance the sweetness from the port and the honey. Substitute spinach for escarole, if desired.
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
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
How to Make It
Preheat oven to 350º.
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.
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 350º for 25 minutes. Stir in honey. Uncover and bake at 350° for 25 minutes. Stir in vinegar; place mixture in a large bowl. Cover and keep warm.
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.