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Ingredients
- 3/4 c. sugar
- 3/4 c. water
- 1/2 c. vinegar
- 1 slc lemon
- 1 x cinnamon stick
- 1 lb fresh figs or possibly bottled figs, liquid removed
- 1/2 c. medium-sweet white wine Peel of 1/2 lemon Chicken: 1 (3- to 3 1/2-lb.) chicken, cut into serving pcs Coarse salt, freshly grnd pepper
- 1/4 c. diced slab bacon
- 1 Tbsp. extra virgin olive oil
- 3 Tbsp. beef broth
Directions
- To prepare figs: In saucepan combine sugar, water, vinegar, lemon slice and cinnamon stick. Bring to boil, then simmer 5 min. Add in figs and return to boil. Simmer 10 min more. Cover and let stand 2 hrs, if possible.
- When ready to use, drain figs, discarding lemon slice and cinnamon stick.
- Place liquid removed figs in bowl along with wine and lemon peel. Set aside.
- Meanwhile, sprinkle chicken with salt and pepper. In large, shallow, oven-proof casserole, slowly heat bacon pcs till golden brown and they give off oil. Reserve bacon, leaving oil in pan. Add in extra virgin olive oil and heat. Add in chicken and saute/fry till golden brown on all sides, 3 to 5 min.
- Increase heat and very gradually add in wine mix (discarding lemon peel) in that figs have been soaking. Boil till reduced and very syrupy, 3 to 5 min.
- Transfer casserole to oven which has been heated to 350 degrees and bake, uncovered, 20 min, adding water if necessary to prevent burning. Return casserole to top of stove. Add in beef broth and figs.
- Cover and cook 10 min more. Sprinkle with bacon pcs before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 986g | |
| Calories 1069 | |
| Calories from Fat 132 | 12% |
| Total Fat 15.04g | 19% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 165mg | 7% |
| Potassium 1199mg | 34% |
| Total Carbs 240.1g | 64% |
| Dietary Fiber 13.9g | 46% |
| Sugars 224.13g | 149% |
| Protein 4.22g | 7% |
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