Ingredients Jump to Instructions ↓

  1. 8 Chicken thighs (about 2 1/4 pounds) - skinned

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/4 teaspoon 1 1/3ml Black pepper

  4. 8 Bay leaves

  5. 2 teaspoons 10ml Olive oil

  6. 3 tablespoons 45ml Water

  7. 1/2 cup 118ml Sliced shallots

  8. 1/3 cup 78ml Dry red wine

  9. 1 tablespoon 15ml Red wine vinegar

  10. 1 teaspoon 5ml Honey

  11. 16 Fresh figs - each cut in half Lengthwise

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 pant 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. (serving size: 2 chicken thighs, 8 fig halves, and 1/4 cup sauce). CALORIES 393(26% from fat); FAT 11.4g (sat 2.6g, mono 4.5g, poly 2.5g); PROTEIN 424g; CARB 27.4g FIBER 4.4g; CHOL 163mg; IRON 2.9mg; SODIUM 472mg; CALC 74mg S(Formatted by): "KES on 9/15/00" Copyright: "Southern Living Inc."


Send feedback