Chicken Braised With Dried Figs, Sage And Grappa Recipe

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Servings: 4


Cost per serving $2.72 view details
  • 1 x 3 to 3 1/2 lb. chicken, cut into 8 pcs
  • 3 Tbsp. vegetable oil (45 ml)
  • 1/2 x leek, sliced thin (1 1/4 c. sliced) (310 ml)
  • 1 x onion, diced medium
  • 2 med carrots, peeled and diced
  • 2 x celery stalk, sliced thin
  • 5 clv garlic, chopped
  • 3 Tbsp. sage (45 g)
  • 1/2 x bulb fennel, diced small
  • 1 c. dry figs, diced small (250 ml)
  • 1/2 c. grappa (125 ml)
  • 1/2 c. red wine (125 ml)
  • 1/4 c. black olives, pitted (60 ml) Grated zest of 1 lemon Dry chilli flakes, to taste
  • 2 x bay leaves Splash of chicken stock to cover chicken


  1. Preheat the oven to 450 degrees F.
  2. Cut the chicken into 8 pcs (4 pcs from the breast, 2 thigh pcs, 2 drumsticks). Season with salt and pepper.
  3. Heat oil in a large saute/fry pan or possibly (alternatively cook in a Dutch Oven and then can go straight to the oven to braise) over high heat. Brown chicken well on all sides, about 8 min. Transfer to small roasting pan.
  4. Keep about 1 tbsp. of oil in the pan and throw away the rest. Add in the leek, onion, carrots, celery and fennel and garlic to the pan. Saute/fry vegetables till soft and caramelized, about 4 min. Add in the figs and sage. Saute/fry for an additional minute. Add in the black olives, lemon zest, lemon juice and chilli flakes. Remove pan from heat, deglaze with grappa and return to heat. Using a wooden spoon, scrape the brown bits from the bottom of the pan. When the grappa has reduced by half, add in the wine and bay leaves. Bring back to a boil. Remove from heat and pour contents of the pan over thechicken in the roasting pan. Add in a splash of the chicken stock just to moisten. Cover with aluminum foil and place in the centre of the oven.
  5. Braise for 45 to 60 min or possibly till the chicken is tender and comes loose from the bones when pan is shaken. Garnish with minced parsley. Serve immediately.
  6. Serves 4.
  7. Grappa is an Italian Eau de Vie. Although made from the grape skins and seeds leftover from the wine pressing, grappa can be quite complex in flavour. You can always make this chicken braise without the grappa, just use white wine as a substitute.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 462g
Recipe makes 4 servings
Calories 860  
Calories from Fat 557 65%
Total Fat 62.0g 78%
Saturated Fat 13.6g 54%
Trans Fat 0.26g  
Cholesterol 188mg 63%
Sodium 224mg 9%
Potassium 941mg 27%
Total Carbs 21.66g 6%
Dietary Fiber 4.6g 15%
Sugars 12.61g 8%
Protein 48.42g 77%
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