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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
suz's picture

(post #36399, reply #62 of 67)

I don't think you can go wrong taking some out prior to cooking.  I would make sure the top of the chicken is not covered in marinade in order for it to brown.

ICDOCEAN1's picture

(post #36399, reply #63 of 67)

It is pretty much up the side, but I took some out and add when necessary.


Thanks for your input it is always nice to have someone respond.




 


Gretchen's picture

(post #36399, reply #64 of 67)

Mine was up the side with the top skin exposed.I think this is the braise of the meat and the crisping of the skin. I used it all, at one time or another and didn't think it was too much.

Gretchen

Gretchen
ICDOCEAN1's picture

(post #36399, reply #65 of 67)

Thanks, I just thought it might swim for a time!



 


Gretchen's picture

(post #36399, reply #66 of 67)

Well, I did as Glenys said and my spatchcocked chicken just exactly fits a high side 3 quart saute pan. When it is fit in that and I pour the marinade over it comes up to about an inch below the top of the pan.


Maybe that is more exact for you. If your pan is larger, and the chicken "looser" in the pan, then you'll have to suit yourself. But I do think the cooking in the marinade is key, and that juice/sauce is absolutely delectable.


Gretchen
Gretchen
ICDOCEAN1's picture

(post #36399, reply #67 of 67)

It was all good!  I did not put all of the marinade in at first and added throughout as my oven cooks hot.  The skin was getting way too dark so I cut the temp.  Everyone's oven is different. 


It was delicious and my youngest fan (2 1/2) gobbled chicken and my salad with pears and cherry dressing...it was worth it and leftovers are ready!




 



Edited 10/14/2008 9:10 pm ET by ICDOCEAN1

Marie Louise's picture

(post #36399, reply #49 of 67)

If you have the Zuni Cookbook, it has a wonderful braised chicken & fresh fig recipe.