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Glenys's chicken with figs and honey

Gretchen's picture

I promise to not post about this again but I have to in the interest of any who have never made this absolutely wonderful recipe. Made it last night with prunes and it was equally as good. Well, I might like the figs better, but still so good.  Thanks Glenys.

Gretchen

Gretchen
Gretchen's picture

(post #36399, reply #12 of 67)

You know, it looks like a "big" recipe--lots of ingredients, spatchcocking the chicken, etc. BUT it is really a super quick one to prepare--you just have to do it a day before.  Chicken marbella is the same thing--and a little similar. But so easy.

Gretchen

Gretchen
AJ12754's picture

(post #36399, reply #13 of 67)

I remember being surprised by how doable it was in spite of the ingredients list -- I initially made it same day but I'm thinking the day before would work great for mom's visit...thanks!

The trouble today is that almost everyone is famous and almost no-one is interesting. (paraphrased Tina Brown)

Cave obdurationem cordis

pamilyn's picture

(post #36399, reply #14 of 67)

Yes, I thought it sounded simialr to Marbella. I will have to try it, I LOVE Marbella. Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

LuciaK's picture

(post #36399, reply #34 of 67)

As my dear departed grandmother would say, this dish is "out of this world." I made it last night and just the smell of that roasting bird drove my kids nuts. "When can we eat, Mom?" was the mantra. The very moist chicken (not organic, I must confess, just a cheap store brand bird) was inhaled soon after carving. My DH and elder DD liked the sauce, although Miss Priss, aged 3, preferred hers sans sauce.

 

My only problem was the dried figs didn't become "juicy condiments," they stayed just dry figgy lumps. I used dried "figlets" instead of regular figs, and I guess I should have cut them in half so they could soften in the marinade and oven.

 

As for side dishes (as discussed in another thread), brown rice pilaf worked very well.

 

Will definitely make this dish again!

 

 

Minivan Mom. Fueled by Caffeine.


www.acookandherbooks.blogspot.com

Minivan Mom. Fueled by Caffeine.

www.acookandherbooks.blogspot.com

kathymcmo's picture

(post #36399, reply #35 of 67)

So all these posts make me think I should try this dish. It calls for dried figs but I bought some fresh ones at the farmers market this morning--can I just sub those? I ahve a small strawberry sized basket.


This will be a real experiment for me because I think I hate figs, but realize it's been probably 30 years since I ate one. I think it's time to try them again.

Gretchen's picture

(post #36399, reply #36 of 67)

No, I don't think fresh will work at all. Look at the instructions--it's marinating a long time and then a braise (basically). I think they'll just fall apart, rather than being a part of the sauce at the end.  At least our NC figs would.  ;o)

Gretchen

Gretchen
kathymcmo's picture

(post #36399, reply #37 of 67)

Thanks Gretchen.


Now I have to figure out what to do with the figs I bought :)

Gretchen's picture

(post #36399, reply #38 of 67)

OH, not a problem. Split, put on a baguette slice, top with gorgonzola and broil. Or if you have some foie gras to serve, make a little compote of them to serve with it!!

Gretchen

Gretchen
suz's picture

(post #36399, reply #39 of 67)

Because of all the conversation about Glenys chicken dish I like you am going to be making it..  So yesterday when going to the market I looked for dried mission figs, I saw lt orange Calif, turkish, and soft french, but no mission figs.  I also saw a box of fresh.  This morn I googled the mission fig and found out the following which might be a help to you if you haven't eaten your fresh figs yet.  The below refers to fresh mission figs, based on the pic it's same kind I saw in a box which I believe come from Calif.


Figs take well to poaching or stewing, by themselves, with summer fruits, or with dried fruits. They also bake well. It is recommended that you bake them just until they soften which will concentrate their sugars even further


 


 

Gretchen's picture

(post #36399, reply #40 of 67)

I don't know if mine were dried mission or calmyrna--just dried figs. Hope that helps. And as I said, the prunes worked very well also. The Silver Palate's chicken marbella uses prunes, so I knew it wasn't entirely far fetched.

Gretchen

Gretchen
suz's picture

(post #36399, reply #41 of 67)

Thank you Gretchen for coming to my rescue!  I will probably buy the figs I saw that came from Calif.  and since I still have dried apricots left from my chicken tagine I'll probably throw some in.  As for the fresh ones I saw your idea of a bagette and the melted cheese sounded amazingly good.

Gretchen's picture

(post #36399, reply #42 of 67)

DS and DDIL arrived for dinner the other night with a pizza of figs, cheese with honey drizzled over. He said goat cheese wasn't as good, but I am not sure what they used. It might have been gorgonzola or a blue, but boursin would have been good also. Served with a little microgreens with a vinaigrette. It was outstanding, and reminds me I need to get that recipe!!

Gretchen

Gretchen
suz's picture

(post #36399, reply #43 of 67)

We love cheese and bagettes.  Having just come back from Paris not so long ago my BF still thinks he's french!

Glenys's picture

(post #36399, reply #44 of 67)

OK, here's the deal, I would never use Calmyrna in this dish, they're too hard and too seedy, unless fresh I suppose. Mission figs may in fact be called California figs, although indigenous they're not, just because they're plentiful. My understanding of the dark purple smallish fig is that Brothers brought them to the Missions from Europe. The small eggplant coloured fig has flourished for several hundred years.
In the package or out, there's no confusing Mission and Calmyrna; Missio look like a shriveled, deep maroon version of their stemmed fresh self while Calmyrna's are flat, round and golden.

suz's picture

(post #36399, reply #45 of 67)

Thank you Glenys, I will go back to the store and take a look as the so called Calif. were round flat and golden,  the fresh ones were mission and the store had no dry version of.  Dorcast I could use your help here, did you get figs at Fairway, and if so which ones and if not where?!

Glenys's picture

(post #36399, reply #46 of 67)

I'm always amazed at the disparity in shopping availability in the U.S. Here, little independent markets carry Mission figs dried, Safeway has them under their own label, local companies pack them for the dried fruit sections of grocery stores, and this goes back to the early '90's here. Admittedly, good organic Medjool dates, at least really soft fresh organic, took until later that decade.

suz's picture

(post #36399, reply #47 of 67)

I was quite surprised not to find them as they have such a large selection of dried fruit including figs from France.  I didn't know until yesterday there were that many varieties.

dorcast's picture

(post #36399, reply #48 of 67)

Funny you should ask, I saw your earlier post and thought I would look at Fairway tomorrow. I made the chicken last week, but already had the figs at home. I did buy them at Fairway though, small box, and it does say California Mission Figs on the side.

I'll look tomorrow morning, and report back....

suz's picture

(post #36399, reply #50 of 67)

Thanks so much Dorcast.  As I said I saw everything but and of course you know what Fairway can be like everyone I asked was clueless.  I'll be shopping on Tues so I look forward to what you find. 

dorcast's picture

(post #36399, reply #51 of 67)

I was heading home from Fairway and Citarella, disappointed that I couldn't save the day after looking in both shops, when I spotted them!
Fairway, outside, down on a bottom shelf, where you would never look. Close to the door, under where all the berries are stacked. It's a small tub, enough to make the chicken a few times.

suz's picture

(post #36399, reply #52 of 67)

Thanks!!  but I'm confused aren't those the fresh ones sitting out there?

dorcast's picture

(post #36399, reply #53 of 67)

Nope, these are dried ones, they are packaged by "Fig Garden" .
They are underneath where the fresh figs were recently.

suz's picture

(post #36399, reply #54 of 67)

You're the best!!  Much thanks, I think I'll stop by today so they don't vanish.

dorcast's picture

(post #36399, reply #55 of 67)

I almost bought them for you!

suz's picture

(post #36399, reply #56 of 67)

I almost wished you did!  Only you or someone who has had the pleasure to shop at Fairway would understand.  I went directly to the spot you told me and you know what I'm going to say next NO figs.  Apple butter and ####'t spreads, but not a fig to be found.  With that I went back to Aisle 3 (I now know the aisle #) to dried fruit, no luck.  Once again with my determination and your seeing them only this morning I found a floor manager, who once again was clueless, but brought me to the man who knew as he had moved them  inside if your facing the cantelopes to the lower left shelf.


I hope my bf likes figs!!

dorcast's picture

(post #36399, reply #57 of 67)

I feel your pain, though it is usually the other customers, not the staff, that makes my head explode at Fairway.

I hope you both enjoy the meal!

suz's picture

(post #36399, reply #58 of 67)

Don't get me started on the customers!!  Thank you for both your help and your good wishes.

ICDOCEAN1's picture

(post #36399, reply #59 of 67)

Finally, I am making this for dinner tonight...there seems to be a lot of juice and I have my chicken in a 12 inch cast iron pan. 


I haven't put it in the oven yet, do I need to remove some of the juice/marinade? 


 




 


suz's picture

(post #36399, reply #60 of 67)

I thought there was quite a bit of marinade too.  I did use it all to cook with but not on the final cooked chicken. 

ICDOCEAN1's picture

(post #36399, reply #61 of 67)

Should I remove some and add some as necessary?