Dish:
Clay Pot Braised Chicken
with figs, apricots, pine nuts with creamy polenta
(From Gus' Figs Bistro Dinner)
Ingredients: (Serves 4)
1/4 cup pine nits (lightly toasted)
1/4 cup canola oil
2 whole chickens (approximately 3 1/2 pounds each)
1 large onion (1/4 inch diced)
1 medium carrot (1/4 inch diced)
1 tablespoon mixed herbs (thyme, sage, parsley)
1 1/2 quarts chicken stock (broth can be substituted)
8 dried apricots (halved)
1/2 cup dried cranberried
1/2 cup dried golden raisins
1/2 cup dried black currants
2 bay leaves
| Instructions: |
| 1. |
Heat oven to 450 degrees
|
| 2. |
Remove backbone, wing bones, and trim excess fat from chicken
|
| 3. |
Split through the center of the breatbone so you will have 4 half chickens
|
| 4. |
Season with Kosher salt and fresh ground pepper
|
| 5. |
Sear chicken in canola oil on high heat
|
| 6. |
Transfer chicken into a large baking pan, add stock, herbs, and bay leaves
|
| 7. |
Cover and breaise for 35 minutes
|
| 8. |
Add the vegetables and dried fruit, and return, covered, to the oven for 15 minutes
|
| 9. |
Remove from the over, discard bay leaves
|
| 10. |
Server over a bed of creamy polenta
|
| 11. |
Garnish with a pinch of herb mixture sprinkled over all
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