Print
Email
Add a photoServings: 4
Ingredients
- 8 x skinless chicken thighs 4.5 ounce each
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 x bay leaves
- 2 tsp extra virgin olive oil
- 3 Tbsp. water
- 1/2 c. sliced shallots
- 1/3 c. dry red wine
- 1 Tbsp. red wine vinegar
- 1 tsp honey
- 16 x fresh figs halved lengthwise
Directions
- Sprinkle chicken with salt and pepper. Place 1 bay leaf on each chicken thigh. Heat oil in a heavy 10-inch skillet over medium-high heat. Place chicken, bay leaf sides down, in pan. Cook 5 min or possibly till browned. Turn chicken over; cook 3 min. Add in water; cover, reduce heat, and simmer 5 min. Remove chicken from pan. Add in shallots; cook 2 min. Add in chicken, wine, vinegar and honey to pan; bring to a boil. Cook 1 minute. Cover, reduce heat, and simmer 5 min or possibly till chicken is done. Add in figs; cover and simmer 5 min or possibly till figs are tender.
- NOTES : Chicken thighs are more succulent than breasts, but you can use the latter if you prefer. You can also use dry figs in place of the fresh. Serve this entree with couscous to capture the tangy sauce.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 4 servings | |
| Calories 392 | |
| Calories from Fat 149 | 38% |
| Total Fat 16.6g | 21% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 365mg | 15% |
| Potassium 720mg | 21% |
| Total Carbs 43.0g | 11% |
| Dietary Fiber 5.8g | 19% |
| Sugars 33.77g | 23% |
| Protein 17.51g | 28% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
