Chicken Braised with Figs on Wilted Escarole

Chicken Braised with Figs on Wilted Escarole
Photo by Photography: Karry Hosford

Ingredients

  • ¼ cup cider vinegar
  • 1 ½ pounds escarole, coarsely chopped
  • ¾ teaspoon salt, divided
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh thyme
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • + 16 more ingredients
    • ½ cup fat-free, less-sodium chicken broth
    • 2 tablespoons olive oil, divided
    • 1 cup port or other sweet red wine
    • ½ teaspoon freshly ground black pepper, divided
    • 2 chicken breast halves (about 1 pound), skinned
    • 4 chicken drumsticks (about 1 pound), skinned
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 2 garlic cloves, crushed
    • ½ teaspoon ground fennel seeds
    • ¼ cup all-purpose flour
    • ¼ cup honey
    • Escarole:
    • ¾ pound small shallots, peeled
    • 1 cup dried figs, halved
    • 4 chicken thighs (about 1 pound), skinned
    • Chicken:

Preheat oven to 350°. To prepare chicken, bring port to a boil in a medium saucepan. Add figs; remove from heat. Let stand, covered, 30 minutes or until soft. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag; add chicken. Seal and shake to coat. Heat 1 tabl...

View full recipe at My Recipes

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