Description
Fig Heaven (William Morrow, 2004) by Marie Simmons

Ingredients

• 1 fennel bulb, about 12 ounces
  
• 8 ounces Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed
  
• 1 whole chicken, about 3 1/2 pounds, cut into 8 serving pieces
  
• Kosher salt and freshly ground black pepper
  
• 1 tablespoon unsalted butter*
  
• 1 tablespoon extra-virgin olive oil
  
• 2 medium or 1 large leek, roots and green tops trimmed, soaked in warm water, rinsed thoroughly, cut into 1-inch lengths
  
• 2 medium carrots, cut into 1-inch lengths
  
• 1 teaspoon fennel seeds, bruised with a mortar and pestle or a large knife
  
• 1 garlic clove, minced
  
• 1 cup chicken broth
  
• 1 cup dry white wine

Preparation
Trim stem end and dark green tops from fennel; reserve a few fronds for garnish. Cut fennel bulb lengthwise into quarters; cut across into 1-inch pieces. Chill in a bowl of iced water 20 minutes; drain. Place figs in small bowl and cover with boiling water; let stand 10 minutes; drain and cut in half.

Sprinkle chicken with salt and pepper. Heat butter and olive oil in large deep skillet until sizzling. Add chicken, a few pieces at a time and cook until lightly browned, about 5 minutes per side. Remove chicken to a side dish as it browns. Leave a thin film of oil in bottom of pan; discard remaining oil.

Add fennel, leeks and carrots to pan. Cook, stirring, until vegetables are softened, about 5 minutes. Add figs and fennel seeds to pan. Cook, stirring, until cut sides of figs are lightly browned, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add chicken broth and wine. Heat to boil; boil, uncovered, until reduced by half, about 5 minutes. Add chicken and juices to pan. Cover and cook over medium-low heat until chicken juices run clear when pierced with a fork, about 15 minutes.

With slotted spoon transfer chicken, vegetables and figs to warmed serving platter; cover to keep warm. Boil juices over high heat until reduced and slightly thickened, 1 to 2 minutes. Pour juices over chicken; garnish with fennel fronds and serve.

*Can omit butter and increase olive oil to 2 tablespoons, if desired.

Nutrition
no information available

Serves
Serves 4

Variations
no information available