Braised Chicken Thighs With Figs and Bay Leaves (8 PTS) Recipe - Cooking Index
Braised Chicken Thighs With Figs and Bay Leaves (8 PTS) Recipe - Cooking Index
| 8 | Chicken thighs (about 2 1/4 pounds) - skinned | |
| 1/2 teaspoon | Salt | |
| 1/4 teaspoon | Black pepper | |
| 8 | Bay leaves | |
| 2 teaspoons | Olive oil | |
| 3 tablespoons | Water | |
| 1/2 cup | Sliced shallots | |
| 1/3 cup | Dry red wine | |
| 1 tablespoon | Red wine vinegar | |
| 1 teaspoon | Honey | |
| 16 | Fresh figs - each cut in half | |
| Lengthwise |
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."
Source:
Deborah Madison, Cooking Light, August 2000
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