Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2000

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Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

393 calories; calories from fat 26%; fat 11.4g; saturated fat 2.6g; mono fat 4.5g; poly fat 2.5g; protein 42.4g; carbohydrates 27.4g; fiber 4.4g; cholesterol 163mg; iron 2.9mg; sodium 472mg; calcium 74mg.
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