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Chicken Fricassée with Figs and Port Sauce

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Chicken Fricassée with Figs and Port Sauce

Chicken Fricassée with Figs and Port Sauce

amanda

Equipment

  • Napkins Set

  • Oven-proof Baking Dish

  • Portuguese Saucepan

  • Cutting Board and Chef's Knife Set

  • Measuring Cups and Spoons

  • Sauté Pan with Lid

  • Silicone Spatula

  • Bottle Brush Spoon Set

  • Kitchen Twine

Ingredients

  • 12 ripe black Mission figs

  • 1 1/4 cups ruby Port

  • 3 bay leaves, divided

  • 1 3 1/2-pound chicken, cut into 2 legs, 2 thighs, and 2 breasts with wings attached

  • 18 slices Serrano ham or prosciutto (about 12 ounces)

  • 4 tablespoons (1/2 stick) butter, divided

  • 1 cup chopped shallots

  • 3 garlic cloves, chopped

  • 3 plum tomatoes, seeded, chopped

  • 1 celery stalk, chopped (about 3/4 cup)

  • 2 teaspoons ground coriander

  • 2 cups (or more) low-salt chicken broth

Instructions

1

Instruction 1

Place figs, Port, and 1 bay leaf in medium bowl. Cover and let figs marinate at room temperature overnight.
2

Instruction 2

Sprinkle chicken with salt and pepper. Wrap 3 pieces ham around each piece of chicken, securing with metal lacing pins or toothpicks. Melt 3 tablespoons butter in large pot. Add chicken and cook until browned on all sides, about 6 minutes total. Transfer to plate. Add shallots and garlic to pot. Sauté until beginning to brown, about 3 minutes. Add 2 bay leaves, tomatoes, celery, and coriander; sauté 5 minutes. Add 1/4 cup Port from fig marinade. Return chicken to pot. Add 2 cups chicken broth. Cover and simmer until chicken is cooked through, adding more broth if too dry and turning chicken occasionally, about 35 minutes.
3

Instruction 3

Meanwhile, transfer remaining Port from fig marinade to small saucepan. Boil until slightly thickened, about 5 minutes. Remove from heat and add figs; cover and set aside.
4

Instruction 4

Transfer chicken to platter. Boil sauce until reduced slightly, about 4 minutes. Stir in remaining 1 tablespoon butter. Pour sauce over chicken. Serve with figs in Port sauce.
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