CHICKEN LEGS IN WHITE WINE & FIGS
Recipe is by Ruth Milstein, with drink pairing tips by Howard Milstein
Makes 6-8 servings.
We may think that figs and thyme are a somewhat strange combination, but you’ll be surprised – it is extraordinary! The salty-sweet ingredients of the sauce in this dish, is a superlative way to augment chicken that can sometimes get a bit boring. I’m always look forward to creating a new chicken recipe! It’s not hard to make, and preparation time is minuscule. Prepare this dish and you will be quite amazed!
Chicken legs are a favorite part of the chicken for both diners and chefs. This quick and preeminent dish of chicken legs bathed in wine, mushrooms and herbs is wrapped in fresh figs. The chicken absorbs the wine and figs during the slow cooking for the wonderful flavors of the rich sauce.
6 chicken legs with thighs
3 tablespoons honey
3 tablespoons olive oil
2 medium size red purple onions, peeled and sliced into strips
1-pound white mushrooms, washed and sliced
6 garlic cloves, peeled and sliced
2 tablespoons fresh thyme leaves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1-pound fresh red figs, cut in halves
1 cup port white wine
Scallion and figs for garnish
In a large bowl put the chicken and honey. Rub it in well until the chicken is coated on all sides. Add the olive oil, onion, mushrooms, garlic, and thyme leaves. Season with salt and freshly ground black pepper. Arrange the chicken legs in a large baking pan and set aside.
In a small pot place the figs and the wine and cook over a low-medium heat (approximately 10-12 minutes). Stir the mix until the figs soften. Let it cool a bit and pour it over the chicken mixture.
Bake uncovered in a preheated 400 ° oven for 40 minutes until the chicken gets a reddish-brown color.
Transfer the chicken legs, vegetables and the figs into a large serving platter and garnish with scallions.
Kids will love this dish! You may want to serve it to them with a colorful salad and mashed potatoes.
Howard’s drink pairing suggestions: Enjoy a nice Pale Ale or English Stout with this dish. One of my favorites is Surango Dark lager which Is made in the U S A. You can also try a beautiful ‘Marssane’ ‘arguably’ the best white wine in Provence.
Ruth Milstein is the author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine”. For more of Ruth’s recipes see www.RuthMilstein.com
