Chicken braised with figs, honey and vinegar

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Ok folks, continuing on our figustation, today I bring you this totally delectable recipe from Maggie Beer from her book Maggie’s Kitchen.  You have to love the gorgeous Maggie;  she’s the mother you would love to have if your own mother was a crap cook.  There should be no excuses not to try this recipe, it is a super easy one-pot recipe and it tastes bloody delicious.  So delicious in fact that The Dr literally licked his plate clean.  What I love about this recipe is that you don’t even have to brown the chicken before you bake it in the oven for only 30mins! Yes, you heard, only 30mins!  You could really impress with this recipe even on a weeknight.  Go on then, get in the kitchen….

Adapted from Maggie Beer’s, Maggie’s Kitchen

Serves 4

What you need:

  • 4 figs halved
  • olive oil
  • 2 red onions, chopped roughly into crescents
  • 2 tsp chopped rosemary
  • 2 tsp of chopped lemon thyme or thyme
  • 4 chicken marylands (this is the thigh and drumstick of the chicken, used whole or chopped into thigh and drumstick)
  • 1/2 cup chicken stock
  • 1/2 cup verjuice (available at most supermarkets in the vinegar section)
  • 2 tbsp of sherry vinegar (available at specialist foodstores or substitute with red wine vinegar)
  • 2 tbsp honey
  • 1 cinnamon stick
  • rind of one lemon, shaved into thick strips with veggie peeler
  • salt
  • parsley (only if you have some hanging around)


What to do:

Preheat oven to 200C/392F

Start by frying up the chopped onions, rosemary and thyme in a little olive oil.  It’s not necessary to wait for the oil to be heated up in the frypan to put the onion in and I also like to sprinkle a pinch of salt, which stops the onion from burning.  Once softened, pop into a shallow baking dish that you can later put on the stovetop.

Quickly saute the figs in another small splash of olive oil for a couple of minutes and then put them on top of the onions.

Now place the chicken on top of the figs, sprinkle with a pinch of salt and throw the rest of the ingredients into the baking dish.

Stick it in the oven and bake for around 30-35 mins (until chicken is cooked through)

Remove from oven and put the chicken and figs on a plate to rest and then put the baking dish on the stove and reduce the liquid into a syrupy consistency and then serve on top of the chicken and figs.  Sprinkle with parsley if you’re wanting to super impress.  Voila, too easy!

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