Chicken Thighs with Red Wine Fig Sauce
Chicken Thighs in Red Wine Fig Sauce
- 10 small red potatoes, quartered
- 6 ounces haricot verts
- 2 large chicken thighs
- 2 tablespoons chopped shallots
- 4 dried figs, sliced and stems discarded
- 1 cup red wine
- ½ cup chicken stock
- ¼ teaspoon ground coriander
- Olive oil
- Salt and pepper
Roast Potatoes and Haricot Verts
Preheat the oven to 425 ° F and line a baking sheet with foil. In a medium bowl, toss the potatoes with 1 tablespoon olive oil and season with salt and pepper; set aside. In a separate bowl, toss the green beans with 1 tablespoon olive oil and season with salt and pepper; set aside.
Spread the potatoes in a single layer over half of the baking sheet. Roast for 15 minutes, then remove the pan from the oven and carefully spread the haricot verts over the empty half of the baking sheet. Return to oven and cook 15 minutes more. Meanwhile, heat 1 teaspoon olive oil in a large, heavy-bottomed Dutch oven (or other covered pot) over medium-high heat. Season both sides of the chicken thighs with salt and pepper. Add the thighs skin-side-down and cook 7 minutes. Reduce heat to medium, flip chicken and cover. Cook 7-10 minutes more, or until chicken is cooked through. Remove to a plate, cover to keep warm; set aside.
Make Fig Sauce
In leftover oil and drippings from the chicken, sauté the shallots over medium-high heat for 1 minute. Pour in red wine to deglaze pan, using a wooden spoon to scrape the brown bits from the bottom of the pan. Stir in the figs, chicken stock, and coriander, and cook until the liquid is thick enough to coat the back of a spoon, about 5 minutes.
Spoon fig sauce over chicken and serve with potatoes and haricot verts on the side.
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