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Chicken Fricassee w/ Figs & Port Sauce




Source of Recipe


Bon Appétit Magazine, September 2007


Recipe Introduction


This recipe was offered by Cremant restaurant in Seattle. I am not sure about this dish. The chicken was very good and the figs in port were delicious. But the two parts of the dish never really come together in any meaningful way. You do add some of the port to the sauce that the chicken cooks in, but they still seemed awfully separate and not connected in any way. I am going to save the recipe, because it was good, but next time I may try to adjust things so that there is a more direct connection between the two parts. NOTE: You have to marinate the figs overnight, so start the night before you want to serve.


List of Ingredients




12 ripe black Mission figs
1 1/4 c. ruby Port
3 bay leaves, divided

3 1/2 lb. chicken, cut into 2 legs, 2 thighs and 2 breasts w/ wings attached
18 slices Serrano ham or prosciutto
4 T. butter, divided
1 c. chopped shallots
3 garlic cloves, chopped
3 plum tomatoes, seeded, chopped
1 celery stalk, chopped (about 3/4 c.)
2 t. ground coriander
2 c. (or more) low-salt chicken stock


Recipe



Place the figs, Port, and 1 bay leave in medium bowl. Cover and let figs marinate at room temperature overnight.

Sprinkle chicken with salt and pepper. Wrap 3 pieces ham around each piece of chicken, securing with metal lacing pins or toothpicks. Melt 3 T. butter in large pot. Add chicken and cook until browned on all sides, about 6 minutes total. Transfer to plate. Add shallots and garlic to pot. Sauté until beginning to brown, about 3 minutes. Add 2 bay leaves, tomatoes, celery, and coriander; sauté 5 minutes. Add 1/4 c. Port from fig marinade. Return chicken to pot. Add 2 c. chicken broth. Cover and simmer until chicken is cooked through, adding more broth is too dry. And turning chicken occasionally, about 35 minutes.

Meanwhile, transfer remaining Port from fig marinade to small saucepan. Boil until slightly thickened, about 5 minutes. Remove from heat and add figs; cover and set aside.

Transfer chicken to platter. Boil sauce until reduced slightly, about 4 minutes. Stir in remaining 1 T. butter. Pour sauce over chicken. Serve with figs in Port sauce.

Serves 4 – 6.