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Fig-Braised Chicken with Spiced Walnuts Recipe

Fig-Braised Chicken with Spiced Walnuts
Source: Epicurious

Ingredients

  • 2 tablespoon ghee or olive oil
  • 1/2 cup dried mission figs, diced
  • 1/2 cup dried cherries
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 6 boneless, skinless chicken thighs
  • 2 tablespoons ghee or olive oil
  • 1 teaspoon sea salt
  • 1 cup Chicken Bone Broth
  • Chopped fresh flat-leaf parsley, for garnish

For the walnuts :

  • 1/2 cup walnuts
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon paprika
PREP TIME
15m
COOK TIME
1h5m
TOTAL TIME
1h20m
YIELD
4-6 servings

Instructions

  • In a cast-iron skillet or sauté pan over medium-high heat, add 1 tablespoon ghee or oil along with the figs and cherries and sauté for 2 minutes.
  • Add the balsamic vinegar and Worcestershire sauce and simmer to reduce by one third, about 3 minutes. Remove from the heat.
  • Transfer the marinade to a bowl and place in the freezer to cool for about 10 minutes.
  • In the same bowl or a resealable zip-top bag, combine the chicken and marinade.
  • Mix thoroughly to coat the chicken evenly, cover if using a bowl, and refrigerate for at least 2 hours, or up to 24 hours.
  • When you are ready to eat, preheat the oven to 400°F.
  • Transfer the chicken from the marinade to a plate.
  • Reserve the marinade.
  • Heat the remaining 1 tablespoon ghee or oil in an oven-safe cast-iron skillet or sauté pan over medium-high heat.
  • Season the chicken thighs with the sea salt and cook the chicken in the hot ghee or oil until browned, about 3 minutes per side.
  • Add the reserved marinade and bone broth and bring to a simmer.
  • Reduce the liquid by half, about 10 minutes, turning the chicken periodically to ensure even cooking.

Dinner

A recipe from Epicurious

https://www.flyers-on-line.com/data/recipes/8706/fig-braised-chicken-with-spiced-walnuts.jpg

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