Chicken Fricassée with Figs and Port Sauce

Chicken Fricassée with Figs and Port Sauce
Photo by Noel Barnhurst

Ingredients

  • 1 cup shallots
  • 3 bay leaves
  • 18 slices Serrano ham or prosciutto (about 12 ounces)
  • 3 plum tomatoes
  • 3 garlic cloves
  • 1 ¼ cups ruby Port
  • 1 celery stalk
  • + 5 more ingredients
    • 4 tablespoons butter
    • 1 3 1/2-pound chicken
    • 2 cups low-salt chicken broth
    • 2 teaspoons ground coriander
    • 12 ripe black Mission figs

Place figs, Port, and 1 bay leaf 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 tablespoons butter in large pot. Add chicken and...

View full recipe at Epicurious

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