ROASTED BAY-SCENTED CHICKEN WITH DRIED FIGS
By akselden
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Ingredients
- 12 bay leaves
- 2 cups dry Greek white wine such as retsina (Substitute any dry white wine if needed)
- 2 cups dried mission figs
- 4 cloves garlic, smashed
- 1 small onion, halved
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp ground allspice
- 2 chickens, each cut into 8 pieces
Details
Preparation
Step 1
Combine first 8 ingredients and divide
into two resealable plastic bags along with chicken; refrigerate 8 hours or overnight (bring to room temperature before roasting).
Heat oven to 37S°F. Arrange chicken
pieces in single layer in large roasting pan. Cover with marinade; discard onion.
Cover pan with foil; roast 40 min. Remove
foil. Turn chicken pieces over; roast
20 min. more. To serve, arrange chicken
on platter; spoon figs and juices on top.
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