Honeyed Balsamic Braised Chicken with Figs
I thought I should explore some savory applications of fresh figs rather than just going dessert-crazy. For some reason, a Morrocan chicken I’d made several months ago kept popping up in my head, so I decided to follow a similar tact and braise a chicken with figs and see where it took me.
I began by breaking down a whole chicken. I strangely enjoy this and seem to get better at it every time I do it, so if this is something that intimidates you, there’s only one way to get better at it so do it! With the chicken in more manageable pieces, I then braised it in a flavorful broth of wine, balsamic, honey, leek, herbs, and figs. The result was absolutely delicious–the chicken was incredibly tender and the sauce was sweet, honeyed, with a surprisingly well-rounded, balanced, full flavor. I had some doubts when I started, but as the aromas… click to read more…
