Braised Chicken Thighs With Figs And Bay Leaves Recipe

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Servings: 4


Cost per serving $4.71 view details


  1. 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.
  2. 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.


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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%
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