Braised Chicken with Fennel and California Dried Figs

andrew@bytejockeyz.comEntrees, Recipes

Braised Chicken with Fennel and California Dried Figs

Unlike many whole chicken recipes that are roasted, our braised whole chicken cooks in white wine with figs and fennel for a comforting main dish.
Nutrition
Servings 4 servings

Ingredients

  • 1 fennel bulb
  • 8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed
  • 1 whole chicken about 3 1/2 lbs, cut into 8 serving pieces
  • kosher salt and freshly ground black pepper
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil extra virgin
  • 2 medium leeks or 1 large leek, roots and green tops trimmed, soaked in warm water, rinsed thoroughly, cut into 1" lengths
  • 2 medium carrots cut into 1" lengths
  • 1 garlic clove minced
  • 1 tsp fennel seeds bruised with a mortar and pestle or a large knife
  • 1 cup chicken broth
  • 1 cup dry white wine

Instructions

  • Trim the stem end and the dark green tops from the fennel; reserve a few fronds for garnish. Cut fennel bulb lengthwise into quarters; cut across into 1 inch pieces. Chill in a bowl of iced water 20 minutes; drain.
  • Trim the stem end and the dark green tops from the fennel; reserve a few fronds for garnish. Cut fennel bulb lengthwise into quarters; cut across into 1 inch pieces. Chill in a bowl of iced water 20 minutes; drain.
  • Sprinkle the chicken with salt and pepper. Heat the butter and olive oil in a large deep skillet until sizzling. Add the chicken, a few pieces at a time and cook until lightly browned, about 5 minutes per side. Remove the chicken to a side dish as it browns. Leave a thin film of oil in the bottom of the pan: discard remaining oil.
  • Add the fennel, leeks, and carrots to the pan. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the figs and fennel seeds to the pan. Cook, stirring, until the cut sides of the fig are lightly browned, about 5 minutes. Add the garlic; cook, stirring, 1 minute.
  • Add the chicken broth and the wine. Heat to a boil; boil, uncovered, over high heat until reduced by half, about 5 minutes. Add the chicken and the juices to the pan. Cover and cook over medium low heat until the chicken juices run clear when pierced with a fork, about 15 minutes.
  • With a slotted spoon transfer the chicken and vegetables to a warmed serving platter; cover to keep warm. Boil the juices over high heat until reduced and slightly thickened, 1 to 2 minutes. Pour the juices over the chicken; garnish with fennel fronds and serve.

Notes

Recipe source: Fig Heaven© 2004 by Marie Simmons
Photography David Campbell

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