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  • Braised Chicken Thighs With Figs And Bay Leaves

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    Braised Chicken Thighs With Figs And Bay Leaves
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 x skinless chicken thighs 4.5 ounce each
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 8 x bay leaves
    • 2 tsp extra virgin olive oil
    • 3 Tbsp. water
    • 1/2 c. sliced shallots
    • 1/3 c. dry red wine
    • 1 Tbsp. red wine vinegar
    • 1 tsp honey
    • 16 x fresh figs halved lengthwise

    Directions

    1. 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 min or possibly till browned. Turn chicken over; cook 3 min. Add in water; cover, reduce heat, and simmer 5 min. Remove chicken from pan. Add in shallots; cook 2 min. Add in chicken, wine, vinegar and honey to pan; bring to a boil. Cook 1 minute. Cover, reduce heat, and simmer 5 min or possibly till chicken is done. Add in figs; cover and simmer 5 min or possibly till figs are tender.
    2. NOTES : Chicken thighs are more succulent than breasts, but you can use the latter if you prefer. You can also use dry figs in place of the fresh. Serve this entree with couscous to capture the tangy sauce.

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