RECIPE: I want to do this one next (charlie you may like it) REC:Casseroled Chicken with Figs.....

RECIPE:

joanietoo

Well-known member
2 oz Lardons

1 TBL Evoo

8 pieces of chicken (or joint a whole chicken)

1/2 cup white wine

1/2 lemon zest

1/4 cup chicken stock

salt and fresh pepper

Figs

3/4 cup sugar

1/2 cup white wine vinegar

1 slice lemon

1 cinnamon stick

1/2 cup water

1LB green figs (I wonder how many that is?)

First do the figs:

Simmer the sugar, vinegar, lemon, cinnamon and water for 5 mins.

Add the figs and cook for 10 mins

Remove from heat and stand for 3 1/2 hours

Preheat the oven to 350F

Fry the Lardons until golden.

Add these to a casserole dish.

Add oil to the fry pan.

Season the chicken and brown on both sides.

Add these to the casserole dish

Drain the figs into the frypan.

Add the wine and lemon zest to the frypan and boil until reduced and syrupy.

Pour over the chicken.

Cook the casserole uncovered for about 25 mins.

Add the figs and chicken stock.

Cover and cook a further 10 mins

Serve with salad.

I'm a little concerned this may be a bit sweet for our tastes, if it is I'll let you know.

 
sorry, bacon squares (I get them at the French stores) any thick bacon....

should do or try using pancetta.

 
LOL! Have to say it does make a huge diff. to quiche.......

BUT until I got to know the "secret" ingredient in those French quiches....it really didn't matter using thick cut bacon chopped up...do try pancetta as I think this is more easily obtainable in the States.

 
thanks, I have seen them in the market. pancetta is always good in anything smileys/smile.gif

 
ok, ya know I've had an over-the-top day... what is a post toastie? be gentle smileys/wink.gif)

 
I don't have much experience with salt pork. I have a sausage recipe that calls for a lb of....

pancetta ground into the pork before stuffing. certainly expensive. making sausage is my next project and I'll try the salt pork. thanks for the tip Joe.

 
As always there are good brands and not such good brands.....

One such time I found this out was when my Mum was staying a few weeks back and I promised her I'd make a quiche for her to die for. We went shopping for the lardons and the one I found was not the usual one I use...well it turned out OK but not fantastic, the lardons were too salty and a strange artificial taste.
She, in the meantime, made another quiche using bacon and spinach...the bacon was the hickory one in the yellow and brown cardboard cover (if I remember correctly)...we decided to blanch this up first before adding to her quiche and it turned out very well, not smokey or artificial ....
but then neither of us knew enough to compare American brand bacon with what we are used to...
and "lean salt pork" here smells very 'urgh!' I haven't been tempted to try it yet.

 
It's much saltier, but you can go easy on the salt in your recipe. Or you can chop it and blanch it

as Gretchen suggests for bacon, to get rid of some of the salt.

 
now that the meds have kicked in and I'm calm.....

I think I'll stick to the original recipe and use pancetta. instead of making major tunage of sausages, I'll just make 3 - 5 lbs and stick with the recipe completly until I get my cooking grove back. plus, I'll have kitchen elf who wants to learn how to make sausage to rein me in.

thanks for the salt pork info and saving me from disaster. I got over-excited with finally having a kitchen I love and was going over-board with cooking. gonna take it slow and build..... smileys/smile.gif

 
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