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vegetable oil chicken salt onion garlic tomato sauce chicken stock black unsalted butter fresh flat parsley
Viewed: 27 - Published at: 7 years agoIngredients
- 2 tablespoons vegetable oil
- One 4-pound chicken, cut into 8 pieces
- Salt and freshly ground pepper
- 1 medium onion, finely diced
- 6 medium garlic cloves, finely chopped
- 1 tablespoon tomato sauce
- About 1 2/3 cups chicken stock or canned low-sodium broth
- 16 plump dried black Mission figs or pitted prunes
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh flat parsley
Method
- Preheat the oven to 425.
- In a large ovenproof skillet, heat the oil.
- Season the chicken pieces with salt and pepper.
- Add them to the skillet skin side down and cook over moderately high heat, turning once, until browned, about 12 minutes, transfer to a plate.
- Discard all but 2 tablespoons of fat from the skillet.
- Add the onion and garlic and cook, stirring, until barely soft, about 3 minutes.
- Stir in the tomato paste and 1 1/2 cups of the stock.
- Return the thighs and drumsticks to the skillet, add the figs and bring to a boil.
- Transfer the skillet to the oven and braise, uncovered, for 20 minutes.
- Return the breasts and wings to the skillet and braise for 15 minutes longer.
- Transfer the chicken to a platter, cover and keep warm.
- If the sauce seems too thick, stir in about 1/3 cup more stock over moderate heat.
- Swirl in the butter until blended and add the parsley.
- Season with salt and pepper.
- Spoon the sauce and the figs over the chicken and serve.
