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.
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.