Braised Chardonnay Chicken with Bay and Fig

1
Garrison Wayne

By
@TheOrganizedChef

I don't think anything is as good and satisfying as braised chicken. The flavors are all melded together for a very comforting meal. I made this with very large chicken thighs, but you can use double the amount of smaller pieces. I give directions for a slow bake. I do that for two reasons. 1. It just tastes better that way. 2. You can assemble this well in advance of your dinner guests' arrival, and that's a good thing. If you are in a hurry, you can bake at 350 degrees for about 1 hour or 1 hour 15 minutes. This is a very wonderful, not spicy, way to present braised chicken.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
50 Min
Cook:
3 Hr 30 Min
Method:
Bake

Ingredients

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3 Tbsp
unsalted butter
6 large
chicken thighs with bone and skin, or 12 small thighs, about 4 lbs total
1 small
bay leaf for each chicken thigh, 6-12 total
1 1/4 tsp
kosher salt
1/2 tsp
coarse black pepper

FOR THE VEGETABLES

3 Tbsp
fat from the browned chicken pieces
1 large
onion, quartered and sliced
1 c
peeled carrot, halved lenghtwise, sliced thin, about 4 small or 2 large
7 large
cloves garlic, chopped
1/2 tsp
kosher salt
1 c
chardonnay wine

THE FIGS

1 c
blonde figs, dried, quartered, about 4-5 oz.

How to Make Braised Chardonnay Chicken with Bay and Fig

Step-by-Step

  • 1Pat the chicken pieces dry with a paper towel. Place a bay leaf on the skin side of each thigh. Heat the butter in a large saute/fry pan over med/hi heat. Brown the chicken , skin and bay leaf down, for about 7 minutes. Flip over and brown the other side. Make sure when you flip that the bay leaf stays on the skin side. It will now be facing up.
  • 2When chicken is sufficiently browned, transfer to an rectangular baker, with the skin and bay leaf facing up. Salt and Pepper.
  • 3Dump the fat from the pan into a heat proof bowl and measure back 3 tablespoons. Heat over medium/hi heat. Add the onion and carrot and saute for 4-5 minutes. Add the garlic and cook 2 minutes more.
  • 4Add the 1/2 tsp salt and wine. Turn heat up to high and boil until almost no liquid remains.
  • 5Distribute the vegetables evenly around the chicken pieces.
  • 6Scatter the figs evenly over the chicken and vegetables.
  • 7Cover tightly with heavy duty foil. Bake in a slow oven 275 degrees for 3 1/2 hours. Serve over mashed potatoes. Place some green beans or asparagus on top.

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About Braised Chardonnay Chicken with Bay and Fig





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