1 hr 25 mins
Vino p.o. prn's Note:
A Daisy Martinez Recipe! Read her blog! http://www.daisymartinez.com/cgi-bin/blog/ This recipe is definitely worth the extra time and effort! The result is tender chicken surrounded by a silky, sweet yet savory sauce! I made some slight changes...I substituted less than a half lb. block of (cubed) pancetta (found at the grocery near the deli cheeses) for the slab bacon and I only used 1 lb. of dried mission figs cut in half and soaked as per directions. I browned the chicken with the skin on then removed the skin before adding it to the dutch oven to simmer with the sauce. The DH does not love the dishes I make with bone-in chicken but he LOVED this one! Enjoy!!
My Private Note
Units: US | Metric
- 2 (4 lb) chicken, cut into 10 pieces each
- 2 lbs dried figs, cut in half or 1 pint fresh fig
- 1 tablespoon sugar
- 1 lb thick slab bacon, diced
- 2 carrots, chopped (2 inch pieces)
- 1 large Spanish onion, chopped (2 inch pieces)
- 3 stalks celery, chopped (2 inch pieces)
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1/4 cup cognac
- 1 (48 ounce) can chicken broth
- 5 whole cloves
- 2 bay leaves
- kosher salt
- fresh ground black pepper
- 1Pour enough boiling water over the figs in a heatproof bowl to cover them completely.
- 2Add 1 tbs. sugar to figs.
- 3Let stand until the figs are softened, about 20 minutes, depending on your figs. (You don’t need to do this if you are using fresh figs.).
- 4Cut off the skin from the slab bacon, then cut the bacon into ½ inch slices. (To remove the skin from the bacon, start by using a paring knife to separate the skin from the fat at one corner, then lift the skin up as you continue cutting, making it easier to see what you’re doing.).
- 5Cut the slices crosswise into ½ inch strips.
- 6Toss the bacon pieces into a large cold skillet and put the pan over medium heat.
- 7Cook the bacon, stirring it once or twice, until it starts to give up its fat.
- 8Cook, stirring often, until it is well browned, about 10 minutes.
- 9Scoop the bacon onto paper towels with a slotted spoon and set aside, then pour off almost all the fat from the pan reserving about 1 tbs. of fat.
- 10Add the celery, onion, carrot, and thyme to reserved fat and cook, still over medium heat, until lightly browned, about 10 minutes.
- 11Sprinkle the flour over the vegetables and stir everything together until the flour coats the vegetables and picks up all the fat.
- 12Adjust the heat to low and keep stirring until there are no traces of raw white flour sticking to the vegetables, which would give an unpleasant taste to the finished sauce.
- 13Stir in the tomato paste and cook for a minute or two.
- 14Take the pan off the heat and pour in the cognac. Return the pan to the heat and boil until the cognac is almost evaporated.
- 15Stand back from the pan once you add the cognac; there is a chance it could burst into flames.
- 16Pour the broth into the pan, stirring to dissolve the flour.
- 17Toss in the bay leaves and cloves and bring to a boil.
- 18Adjust the heat so the sauce is at a gentle boil and cook, stirring occasionally, until the sauce is lightly thickened, about 30 minutes.
- 19Season the chicken generously with salt and pepper.
- 20Pour enough vegetable oil into a large deep skillet to lightly coat the bottom.
- 21Heat over medium-high heat until the oil is rippling.
- 22Add as many pieces of chicken skin side down to the pan as will fit without crowding.
- 23Cook, turning once, until dark golden brown on both sides, about 10 minutes. The chicken doesn’t have to be cooked through; it will finish cooking in the sauce.
- 24Transfer the browned pieces to a large paellera or Dutch oven and brown the rest of the chicken, in batches if necessary.
- 25Skim off any foam or fat that rises to the surface of the sauce as it cooks.
- 26Strain the sauce, discard the vegetables and add sauce to the browned chicken.
- 27Drain the figs and discard the liquid.
- 28Scatter the bacon and figs over the chicken, breaking up some of the figs as you go to help the sauce thicken.
- 29Bring the sauce to a boil, cover the paellera and cook until the chicken is tender and the figs are very soft and have started to dissolve into the sauce, 45 minutes to 1 hour.
- 30Serve with yellow rice.
- 31* If your stovetop is occupied, you can finish cooking this dish in an oven preheated to 350°F It will take about the same amount of time as the stovetop version. Handle the wide, heavy pan carefully when moving it into and out of the oven.
- 32* If using fresh figs, wash them gently and cut them into quarters before adding. Otherwise, proceed as above.
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Nutritional Facts for Chicken With Figs (Pollo Con Higos)
Serving Size: 1 (1102 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1386.8
- Calories from Fat 824
- Total Fat 91.6 g
- Saturated Fat 27.7 g
- Cholesterol 327.4 mg
- Sodium 1730.9 mg
- Total Carbohydrate 54.4 g
- Dietary Fiber 8.1 g
- Sugars 37.9 g
- Protein 85.3 g
The following items or measurements are not included: