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Chicken with Honey, Figs & Herbs

Michael_P.'s picture

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Yesterday while at Half Price Books, I was putting back most of the armload of cookbooks I had originally picked(the rule, when shopping at used record and bookstores, and vintage clothing stores, is to immediately pick up anything that appeals to you... It may not be there when you go back for it). While putting back The Figs Cookbook, I turned my head and my eyes landed on it: The Girls Who Dish. I turned the book over and there on the back cover was our own Dame Glenys(I googled, ok?)looking back at me. Jackpot! I felt so honored, my face flushed.

All of the recipes in this book look fantastic. All of them. Glenys, I am going to make this chicken dish tomorrow. My question is: other than a potato dish, what other vegetable side would
b you
pair with the chicken? I am leaning towards broccoli raab with garlic and olive oil. I am in serious want of some greens. I am anxious to hear your suggestions. Thanks to you and your colleagues for your inspiring work!

BTW, I went home with Lynne Rosetto Kasper's The Italian Country Table, The Perfect Pie by Susan Purdy, The Making of a Chef, by Michael Ruhlman, a book on the history of torture and The Girls Who Dish!

If anyone wants the chicken recipe, let me know.

cam14's picture

(post #58972, reply #1 of 72)

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Michael, I've made this and you are in for a treat! I can't remember what I served it with or I'd offer a suggestion. The sauce is wonderful.

MadMom_'s picture

(post #58972, reply #2 of 72)

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Michael - I never find such lucky things at Half Price books, but I did spy a copy on the ferry to Vancouver from the island, and immediately snatched it up. Felt so impressed with myself to be able to show all my kayaking buddies the picture of
b my
friend Glenys on the cover. It's a great book, and one of my favorites to read...I'm someone who loves to just curl up with a good cookbook!

Glenys_'s picture

(post #58972, reply #3 of 72)

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Well I came home from the last of this week's classes, the finale being a "double duck" concept with seared breast and rosé then a braise with cherries and Shiraz. I settled in to relax and check mail, savouring the only taste of the exceptional Shiraz from class (with a dark rye BLT). My relaxed world is no more.
Michael, there is so much I could say but in light of your question, I agree with the contrast of something strong and green or a very crispy potato or parsnip cake to offer balance to the sweetness from both the texture and flavour side.
All I can say is I really do look better than on that day in that uniform.

Pi's picture

(post #58972, reply #4 of 72)

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Michael, was it at Van Aken or GoldenGate half price store? I've always like Van Aken better, but then it's closer.....

MadMom_'s picture

(post #58972, reply #5 of 72)

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i I really do look better than on that day in that uniform.

I have to agree. As I said in an earlier post, I would have sworn she was a fashion model!

MEAN_CHEF's picture

(post #58972, reply #6 of 72)

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Is she a real Babe?

MadMom_'s picture

(post #58972, reply #7 of 72)

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Oh yeah, Glenys is a real BABE! You missed it, Mean. (...BTW, Glenys, if you don't pay me real soon, I'm gonna stop saying all this!)

MEAN_CHEF's picture

(post #58972, reply #8 of 72)

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i Glenys is a real BABE!

And she can cook.

Cleaver's picture

(post #58972, reply #9 of 72)

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Glenys is the hottest babe of all the girls who dish! My DH pointed that one out!

Jean_'s picture

(post #58972, reply #10 of 72)

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Too true. If Glenys would let me, I'd scan and post--but not the whole group. How about it, Glenys?

Glenys_'s picture

(post #58972, reply #11 of 72)

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Not on your life! I think we have a rule about that don't we? We should! This is a food site and people are trying to eat.
MC,don't you have something important we could be discussing?

Jean_'s picture

(post #58972, reply #12 of 72)

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ROFL. You are much too modest sugah.

MadMom_'s picture

(post #58972, reply #13 of 72)

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I hope Glenys won't mind...I did take one shot of her while I was in Vancouver and I just thought I'd post it. LOL

MEAN_CHEF's picture

(post #58972, reply #14 of 72)

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Very well developed.

Michael_P.'s picture

(post #58972, reply #15 of 72)

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Those were developed in a factory.

Cleaver's picture

(post #58972, reply #16 of 72)

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ROFLMAO! Michael P. you are too funny. Fortunately Glenys is much classier than that. And by classier I don't mean church-lady. She is beautiful. Maybe someone could "google" and find a picture. Sorry Glenys but if we can post we should at least point people in the right direction.

Don't kill me. :-)

MadMom_'s picture

(post #58972, reply #17 of 72)

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i Fortunately Glenys is much classier than that.

You're right, of course, but I thought I'd post something for the boys. I told her not to wear that bikini when we went out to eat, but you know how Glenys is...

aussiechef's picture

(post #58972, reply #18 of 72)

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Michael - would you be so kind as to wrench yourself away from boobs and babes & post the recipe?

Glenys_'s picture

(post #58972, reply #19 of 72)

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b Chicken with Honey, Figs and Herbs

Dried Mission figs are a staple in my cupboard. Supermarkets carry them and stores with organic selections carry the unsulphured ones. Marinating and roasting them with the chicken plumps them into a juicy condiment. The combination of the marinade and boning technique creates an oven-grilled bird with a crispy mahogany skin that cooks in half the time.

1 chicken, preferably free-range, approximately 3 lbs.. (1.3 kg)

1 bulb roasted garlic or 5-6 cloves fresh garlic, minced

1 Tbsp. dried herbes de Provençe

1/4 cup fruity olive oil

1/4 cup balsamic or red wine vinegar 60 ml

2-3 sprigs each fresh thyme and rosemary 2-3

1/2 cup honey 120 ml

2 cups white wine 475 ml

8 oz. dried Mission figs, about 12- 16 225 gr

1 tsp. kosher or pickling salt 5 ml

freshly ground pepper

Prepare the chicken (or ask your butcher to do it). If doing it yourself, place the bird breast side down and cut alongside the backbone to the neck with sharp shears, using the widest
point of the tail as a guide to position the scissors.
Once the backbone is removed, give the top of the breast bone a gentle chop with a knife.
The bone may be removed completely, but cracking it will allow the bird to be flattened.
Skin side up, press down on the centre of the breast and the bird will flatten.
The chicken should marinate for several hours or overnight for best flavour. A resealable plastic bag or shallow dish is excellent for marinating and turning the chicken. Whisk together the fresh garlic,
(or add the roasted garlic to the pot), herbes de Provençe, olive oil, vinegar, honey and wine and add the fresh herb sprigs. Place the chicken and figs in the marinade and refrigerate, turning frequently.

To roast, preheat the oven to 400°F (200°C). Choose a pan the will hold the chicken snugly.
A ten inch frying pan is excellent. Place the figs and herb sprigs in the bottom of the pan.
Place the chicken on top and pour the marinade over all. Season with sprinkled salt and pepper.
Roast for 15 minutes and reduce the heat to 350°F (175°C). After a total of 45 minutes,
check for doneness. A simple test is is to push a sharp paring knife through the thickest part of the leg and thigh. If the knife slides through like butter and is very hot to the back of the hand, the bird is done. If there is any resistance, the bird is not cooked.
Remove the bird and the figs from the pan and keep warm. Discard the herb sprigs.figs warm. Degrease the sauce if necessary, using a gravy separator. Return the sauce to the pan and boil to reduce and thicken slightly.
Carve the chicken serve with the figs and sauce.

aussiechef's picture

(post #58972, reply #20 of 72)

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This sounds wonderful - thanks. A friend told me last week that she loves figs
i so
much that she could eat figs in every course of a meal.
AHA!! This is a challenge not to be trifled with. They come to Figgy dinner next week. This chicken will be the main course. I'll do something with grilled figs and roquefort cheese for starters, and end with MC's wonderful Fig Crostata that he posted eons ago. The pastry is so light and flaky it practically blows away. Of course, I'll have other options for starters and dessert, but there will be no escaping figs. :)

chiqui_new_orleans's picture

(post #58972, reply #21 of 72)

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Aussie????? I'd love to have that Crostada recipe.por favor????

Jean_'s picture

(post #58972, reply #22 of 72)

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Here it is...you may have to scroll down a bit. http://webx.taunton.com/WebX?128@@.eec83d2

Michael_P.'s picture

(post #58972, reply #23 of 72)

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Glenys, the chicken was fantastic, and so was the reduced pan sauce. The entire chicken was gone the next afternoon. No suprise there. But the figs were the star of the whole dish. Everyone should make it just to taste the figs...

Thank you.

Glenys_'s picture

(post #58972, reply #24 of 72)

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Thanks Michael. My idea of cheap and cheerful eating.

aussiechef's picture

(post #58972, reply #25 of 72)

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This was fabulous. The figs plumped up with the liquid. A guest called it erotic. We didn't press him to elaborate.

Glenys_'s picture

(post #58972, reply #26 of 72)

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I trust the aesthetic, not the effect. Served it to a group of forty lawyers once and there didn't seem to be any lingering effect. Could have been the crowd though.

chiqui_new_orleans's picture

(post #58972, reply #27 of 72)

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Thanks, Sugah...you're the BEST!!!!

Debby's picture

(post #58972, reply #28 of 72)

Had to let you know how well we enjoyed your Chicken with Honey, Figs and Herbs!  My 11 year old, Chris stated "You have to tell Glenys how much I loved this recipe, Mom!  This has to be the best chicken ever!" 


I did marinate the chicken overnight as suggested; used red wine and balsamic vinegar in the marinade.  The meat was so tender and flavorful!  And the figs were lovely with it, as was the sauce.  We'll definitely keep this as a family favorite.


Would be interesting to try a white wine next time, and perhaps dried apricots?


Debby


 

Glenys's picture

(post #58972, reply #29 of 72)

Glad you liked it. I like the darker version better but prunes are also delicious. I've been thinking about the chicken stuffed with fennel and italian sausage lately. Haven't made that forever.
Last week for book club evening I made a chicken braise with herb dumplings. Talk about comfort food. I'd make that again but use Mom's dumpling recipe, which is lighter than Molly Steven's.

Gretchen's picture

(post #58972, reply #30 of 72)

Since this was brought back up and looks SO delicious, it is on the menu this week when DS and family will come for dinner. Big Wow!! Thanks.

Gretchen

Gretchen