Best 4 Braised Chicken With Figs Recipes

Indulge in the symphony of flavors that is Braised Chicken with Figs, a culinary masterpiece that marries the succulence of chicken with the natural sweetness of figs. This delectable dish transcends cultural boundaries, boasting variations from diverse culinary traditions. In this extensive guide, we embark on a journey through the realm of braised chicken with figs, exploring classic techniques and innovative culinary interpretations. Discover the secrets to achieving fall-off-the-bone tenderness, a harmonious balance of savory and sweet, and an enchanting aroma that will tantalize your senses.

From the classic French Daube de Poulet aux Figues, characterized by its rich red wine sauce and medley of aromatic herbs, to the rustic Italian Pollo Brasato con Fichi, featuring sun-ripened figs and a medley of Mediterranean spices, each recipe promises a unique gustatory experience. Delve into the vibrant flavors of Moroccan Chicken Tagine with Figs, where sweet figs mingle with exotic spices and succulent chicken, or savor the aromatic delights of Persian Khoresh-e-Alu Baloo, a captivating interplay of tart plums and tender chicken.

Whether you prefer the simplicity of a one-pot dish like Spanish Arroz con Pollo con Higos, where chicken, figs, and rice come together in a flavorful embrace, or the elegance of a multi-layered dish like Greek Pastitsio me Kotopoulo ke Sika, where chicken, figs, and béchamel sauce create a symphony of textures and flavors, this comprehensive guide has something for every palate. As you embark on this culinary journey, you'll uncover the secrets to selecting the ripest figs, the perfect cooking techniques for achieving tender chicken, and the art of balancing flavors to create a truly unforgettable dish.

So, prepare to be captivated by the allure of braised chicken with figs. Allow your taste buds to embark on an extraordinary voyage as you explore the diverse culinary expressions of this timeless classic. Let your kitchen be filled with the enticing aromas of braised chicken and figs, as you create memorable meals that will leave your family and friends craving for more.

Let's cook with our recipes!

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Roasted Chicken With Figs and Rosemary image

This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.

Provided by Melissa Clark

Categories dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams

BRAISED CHICKEN WITH CILANTRO, LEMON AND DRIED FIGS

Braised Chicken with Cilantro, Lemon and Dried Figs image

Categories Chicken Fruit Onion Sauté Hanukkah Lemon Fig Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 tablespoons all purpose flour
1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into 12 pieces
4 teaspoons olive oil
2 cups chopped onions
3 large garlic cloves, minced
1 14 1/2-ounce can low-salt chicken broth
1/2 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
8 dried Calimyrna figs, stems trimmed, cut in half lengthwise
Lemon wedges

Steps:

Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.
Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and sauté until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and sauté until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.
Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.

BRAISED CHICKEN WITH FIGS, HONEY & VINEGAR

Braised Chicken With Figs, Honey & Vinegar image

This dish is sure to awaken the taste buds with its tangy flavours. If you can't get hold of figs, then pears are a great alternative.

Provided by English_Rose

Categories Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 large chicken legs
1 tablespoon sea salt
2 tablespoons olive oil
1 ounce butter
2 medium red onions, cut into quarters
2/3 cup dry white wine
2 tablespoons dry vermouth
1 1/4 cups chicken stock
10 black peppercorns, crushed
2 tablespoons cider vinegar
1 tablespoon clear honey
8 ripe figs, halved
2 tablespoons parsley, chopped
salt and pepper

Steps:

Preheat the oven to 350°F.
Sprinkle the chicken legs with sea salt. For best results, cover and leave in the fridge overnight. When ready to cook, wipe off the salt and trim any excess flesh.
Heat the oil in a large heavy-bottomed pan, add the chicken skin side down, and cook for about 6 minutes or until coloured. Add the butter to the pan, and turn the chicken over to baste.
Add the onions and wine and simmer until the liquid has reduced by half. Add the vermouth and the stock, being careful not to cover the chicken completely.
Bring to a simmer and sprinkle the chicken with the crushed peppercorns. Transfer pan to oven. Roast for about 30 - 40 minutes or until thoroughly cooked.
Whilst the chicken is cooking, warm the honey and vinegar slightly.
Once cooked through, remove the chicken and onions from the pan and put to one side to keep warm.
Add the warmed honey mix to the sauce and simmer until reduced by half.
Place the figs in a large clean pan, cut side down, and strain the reduced sauce over the figs. Cook for 5 minutes, basting frequently until the figs have slightly softened.
Serve the chicken leg with the figs and onion quarters.
Add parsley to the sauce, check seasoning and pour over.

Nutrition Facts : Calories 597.6, Fat 34, SaturatedFat 10.6, Cholesterol 156.1, Sodium 2030.5, Carbohydrate 32.9, Fiber 3.7, Sugar 24.5, Protein 33.6

FIG-BRAISED CHICKEN WITH SPICED WALNUTS

Fig-Braised Chicken with Spiced Walnuts image

When we lived in San Diego, we used to walk through dozens of neighborhoods where we found fig, pomegranate, and citrus trees everywhere. Nothing beats the delicate flavor and juicy texture of a fresh, ripe fig-nothing except for maybe the dish. While fresh figs aren't highly accessible for most people, dried figs can usually be found at just about any market. We use dried figs here to create a dish that reminds us of those summer evening walks when we would score a bounty of fresh figs. Served with spicy toasted walnuts and smothered in a sweet and silky sauce, this dish is sure to become a family favorite.

Provided by Katherine & Ryan Harvey

Categories HarperCollins Chicken Fig Walnut Dinner Healthy Kid-Friendly Braise Small Plates

Yield 4-6 servings

Number Of Ingredients 16

Ingredients

For the chicken:
2 tablespoon ghee or olive oil
1/2 cup dried mission figs, diced
1/2 cup dried cherries
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
6 boneless, skinless chicken thighs
2 tablespoons ghee or olive oil
1 teaspoon sea salt
1 cup Chicken Bone Broth
Chopped fresh flat-leaf parsley, for garnish
For the walnuts:
1/2 cup walnuts
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon paprika

Steps:

Prepare the chicken:
In a cast-iron skillet or sauté pan over medium-high heat, add 1 tablespoon ghee or oil along with the figs and cherries and sauté for 2 minutes. Add the balsamic vinegar and Worcestershire sauce and simmer to reduce by one third, about 3 minutes. Remove from the heat.
Transfer the marinade to a bowl and place in the freezer to cool for about 10 minutes.
In the same bowl or a resealable zip-top bag, combine the chicken and marinade. Mix thoroughly to coat the chicken evenly, cover if using a bowl, and refrigerate for at least 2 hours, or up to 24 hours.
When you are ready to eat, preheat the oven to 400°F.
Transfer the chicken from the marinade to a plate. Reserve the marinade.
Heat the remaining 1 tablespoon ghee or oil in an oven-safe cast-iron skillet or sauté pan over medium-high heat. Season the chicken thighs with the sea salt and cook the chicken in the hot ghee or oil until browned, about 3 minutes per side. Add the reserved marinade and bone broth and bring to a simmer. Reduce the liquid by half, about 10 minutes, turning the chicken periodically to ensure even cooking.
Make the spiced walnuts:
On a baking sheet or in an oven-safe sauté pan, toss the walnuts with the olive oil, sea salt, and paprika. Spread out in an even layer and toast in the oven for about 10 minutes.
Serve:
Transfer the skillet or pan with the chicken to the oven and cook for 10 minutes. Remove from the oven and let sit for 10 minutes. Serve the chicken, garnished with toasted walnuts and chopped fresh parsley.

Tips:

Choose the right chicken: Bone-in, skin-on chicken thighs or drumsticks are best for braising, as they will stay moist and flavorful during the long cooking process.
Brown the chicken first: Browning the chicken before braising adds flavor and color to the dish. Be sure to brown the chicken in batches, if necessary, to avoid overcrowding the pan.
Use a variety of aromatics: Aromatics such as onions, garlic, carrots, and celery add flavor to the braising liquid. You can also add herbs and spices, such as thyme, rosemary, and black peppercorns.
Use a good quality braising liquid: The braising liquid is essential for adding flavor to the chicken. You can use chicken broth, white wine, or even beer. Add other ingredients for more complex flavor, like honey, soy sauce, or citrus juice.
Braise the chicken low and slow: Braising is a low and slow cooking method that allows the chicken to become tender and fall off the bone. Braise the chicken for at least 1 hour, or until the internal temperature reaches 165 degrees F.
Serve the chicken with a variety of sides: Braised chicken can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables. You can also serve it with a simple green salad.

Conclusion:

Braised chicken with figs is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the figs add a sweet and slightly tangy flavor. This dish is sure to be a hit with your family and friends.