Chicken With Figs Daisy Recipes

BALSAMIC FIG GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
• Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
• Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
• Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
• Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!

ROASTED CHICKEN WITH FRESH FIGS AND ONIONS

Steps:

• Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
• Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
• (Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
• Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
• Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
• Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.

MONTALCINO CHICKEN WITH FIGS - RACHAEL RAY

Steps:

• Heat a deep skillet over medium high heat.
• Add olive oil and pancetta. Brown the pancetta 3 to 4 minutes then remove and reserve.
• Season the chicken chunks with salt and pepper, dredge in flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat.
• Move the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes.
• Combine chicken with onions and figs then add the wine and cook it down 5 minutes or until only about 1/3 cup remains.
• Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes.
• If you would like a more sauce, pour another half cup of stock into the pan.
• Remove from pan & garnish with crisp pancetta sticks.

CHICKEN BREASTS WITH PEARS AND DRIED FIGS

Steps:

• *NOTE: If using feta, it is high in sodium, so you may want to adjust the amount of salt indicated in the recipe. Also, the directions did not say to peel the pears, but I did anyway.
• In a small bowl, mix together the cheese, fresh herb and garlic. Place 2 rounded tablespoons of the mixture onto the center of each pear half.
• In a blender or food processor, puree the chicken broth, figs, balsamic vinegar and sugar until smooth. (You may have to do this in batches.).
• Pour the chicken broth mixture into a strainer over a bowl. Using a spatula, press the liquid through the strainer into the bowl. Discard the solids.
• Pour HALF of the fig sauce into a 13 x 9-inch baking pan. Place the chicken breasts over the sauce in the pan. Sprinkle with salt and pepper.
• Now take a filled pear half and place cut side down (that means the filled half is placed cut side down) over each chicken breast. Drizzle with the remaining fig sauce.
• Preheat oven to 375 degrees.
• Cover baking dish with foil and bake in oven for 20 minutes.
• Remove the foil and continue baking, basting the chicken occasionally, for approximately 30-40 minutes or until the internal temperature of the chicken reaches 160 degrees.
• Cut chicken breast and pear in half to serve. Spoon fig sauce over pear. Garnish with cut up figs and sprigs of herbs.

ROAST CHICKEN WITH LEMON AND FIGS

Steps:

• Preheat the oven to 400.
• Spray a 9 X 13-inch baking dish with nonstick spray.
• Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
• Place the lemon slices and the figs in the baking dish.
• You may want extra lemon slices.
• They are really good to eat after they have been cooking under the chicken.
• Arrange the chicken breast or pieces.
• Sprinkle with salt and pepper.
• Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
• Stir in the brown sugar, vinegar and water.
• Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
• Roast the chicken 35 minutes.
• Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
• With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
• Discard the fat from the pan drippings; spoon over the chicken.