Braised Chicken Thighs with Figs and Bay Leaves

Braised Chicken Thighs with Figs and Bay Leaves
Braised Chicken Thighs with Figs and Bay Leaves

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 8

    (about 2-1/4 pounds) chicken thighs, skinned

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 8

    bay leaves

  • 2

    teaspoons olive oil

  • 3

    tablespoons water

  • 1/2

    cup sliced shallots

  • 1/3

    cup dry red wine

  • 1

    tablespoon red wine vinegar

  • 1

    teaspoon honey

  • 16

    fresh figs, each cut in half lengthwise

Directions

Cooking Instructions Sprinkle chicken with salt and pepper. Place 1 bay leaf on each chicken thigh. Heat oil in a heavy 10-inch skillet over medium-high heat. Place chicken, bay leaf sides down, in pan. Cook 5 minutes or until browned. Turn chicken over; cook 3 minutes. Add water; cover, reduce heat, and simmer 5 minutes. Remove chicken from pan. Add shallots; cook 2 minutes. Add chicken, wine, vinegar, and honey to pan; bring to a boil. Cook 1 minute. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Add figs; cover and simmer 5 minutes or until figs are tender.

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