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fennel figs chicken kosher salt unsalted butter extra-virgin olive oil roots carrots fennel seeds garlic chicken broth white wine
Viewed: 53 - Published at: 9 years agoIngredients
- 1 fennel bulb (about 12 ounces)
- 8 ounces dried Calimyrna figs (12 to 14 figs), stems trimmed
- 1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, excess fat and skin trimmed
- 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 the side of a heavy knife
- 1 garlic clove, minced
- 1 cup chicken broth
- 1 cup dry white wine
Method
- Trim the stem end and the dark green tops from the fennel; reserve a few fronds for garnish.
- Cut the fennel bulb lengthwise into quarters; then cut across into 1-inch pieces.
- Chill in a bowl of iced water for 20 minutes; drain.
- Meanwhile, bring a small pan of water to a boil.
- Place the figs in a small bowl and cover with boiling water; let stand for 10 minutes.
- Drain, and cut the figs in half
- Sprinkle the chicken pieces with salt and pepper.
- Heat the butter and olive oil in a large deep skillet until sizzling.
- Add the chicken, a few pieces at a time, and cook until lightly browned, about 5 minutes per side.
- As it browns, transfer the chicken to a side dish.
- Leave a thin film of oil in the bottom of the pan: discard any remaining oil.
- Add the fennel, leeks, and carrots to the pan.
- Cook, stirring, until the vegetables have softened, about 5 minutes.
- Add the figs and fennel seeds to the pan.
- Cook, stirring, until the cut sides of the figs are lightly browned, about 5 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Add the chicken broth and the wine and heat to a boil.
- Boil, uncovered, over high heat until the liquid is reduced by half, about 5 minutes.
- Add the cooked chicken and any accumulated juices to the pan.
- Cover and cook over medium-low heat until the chicken juices run clear when the flesh is pierced with a fork, about 15 minute.
- Using a slotted spoon, transfer the chicken, vegetables, and figs to a warmed serving platter; cover to keep warm.
- Boil the juices over high heat until reduced and slightly thickened, 1 to 2 minutes.
- Pour the juices over the chicken; garnish with the reserved fennel fronds, and serve.
