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Chicken with figs

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Ingredients for 4 servings:

  • 600 g chicken breast fillet(s)
  • 4 cl cognac
  • 200 g fig(s), dried
  • 1 clove(s) garlic
  • some ginger powder
  • Salt
  • pepper
  • Sauce thickener, dark
  • Oil, for frying
  • Sauce (garlic-soy sauce), to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Season the chicken breast with salt and pepper, sear it all over in hot oil, add the thinly sliced ​​garlic clove, and briefly roast it. Deglaze with cognac. Then add 250 ml of water, add the dried figs and ginger. Cover the roasting pan and braise it in the preheated oven for about 30 minutes. Then continue braising uncovered until the meat is nicely browned, adding a little more water if necessary. Thicken the sauce and season with garlic-soy sauce. This goes well with croquettes and butter beans. Tip: If the figs are too large for you, you can of course dice them roughly beforehand.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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