Crispy Chicken with Figs, Red Wine and a Herb Crust
I've said it before and I'll say it again, there are few things better in life that perfectly crispy chicken skin. It is truly one of God's gifts to Earth and this recipe is yet another example of its taste perfection.
As well as perfectly cooked, moist chicken, this dish offers a slightly tangy red wine sauce, rich in the flavours of sweet and sticky soft figs with a touch of garlic, surrounded by slow-roasted onions and all deliciously topped with a crunchy, herby, aromatic crumb. I like to cook this on special occasions as I feel its decadence is worthy of such events but honestly it can be whipped up in around 40 minutes so it is ideal for any night of the week.
Crispy Chicken with Figs, Red Wine and a Herb Crust
Serves 4
For the chicken:
8 skin-on, bone-in chicken thighs
2 large onions, halved
1 tbsp olive oil
Salt and pepper
300ml red wine
16 soft, dried figs
2 garlic cloves, minced
½ tbsp creme de cassis (optional)
For the herb crust:
Good handful of flat-leaf parsley leaves, finely chopped
Salt flakes
2 garlic cloves, minced
2 tbsp coarse fresh bread crumbs
1½ tbsp olive oil
2 tbsp brandy or Armagnac
Preheat the oven to 190C/375F.
Trim the skin on the chicken so it just covers them (you just want to get rid of the ragged edges). Slice each onion half into large half-moon shaped wedges (about ¼ inch at their thickest). Heat the oil in an ovenproof large frying pan that can hold all the chicken in a single layer. Season the chicken and brown it on all sides over medium-high heat, just to colour it, not cook it through. Remove the chicken and discard all but 1 tablespoon of the fat. Add the onions and cook for about 4 minutes, season, and return the chicken, skin-side up. Make sure both the chicken and the onions are quite moist with fat. Put into the oven for 20 minutes.
Heat the wine in a small pan and add the figs. Simmer for 2 minutes, then add the garlic and the cassis (if using) then set aside. To make the herb crust, blitz the parsley, salt, garlic and bread crumbs in a food processor. Then mix to a rough paste with the olive oil, then add the brandy.
When the chicken has cooked for 20 minutes, turn the onions over to colour on the other side, dot the figs among them, and add the wine. Cook for 10 minutes, then spread the herb paste over the chicken. Cook for another 10 minutes. Serve with greens and potatoes - I like mine with a Fondue Gratin !
As well as perfectly cooked, moist chicken, this dish offers a slightly tangy red wine sauce, rich in the flavours of sweet and sticky soft figs with a touch of garlic, surrounded by slow-roasted onions and all deliciously topped with a crunchy, herby, aromatic crumb. I like to cook this on special occasions as I feel its decadence is worthy of such events but honestly it can be whipped up in around 40 minutes so it is ideal for any night of the week.
Crispy Chicken with Figs, Red Wine and a Herb Crust
Serves 4
For the chicken:
8 skin-on, bone-in chicken thighs
2 large onions, halved
1 tbsp olive oil
Salt and pepper
300ml red wine
16 soft, dried figs
2 garlic cloves, minced
½ tbsp creme de cassis (optional)
For the herb crust:
Good handful of flat-leaf parsley leaves, finely chopped
Salt flakes
2 garlic cloves, minced
2 tbsp coarse fresh bread crumbs
1½ tbsp olive oil
2 tbsp brandy or Armagnac
Preheat the oven to 190C/375F.
Trim the skin on the chicken so it just covers them (you just want to get rid of the ragged edges). Slice each onion half into large half-moon shaped wedges (about ¼ inch at their thickest). Heat the oil in an ovenproof large frying pan that can hold all the chicken in a single layer. Season the chicken and brown it on all sides over medium-high heat, just to colour it, not cook it through. Remove the chicken and discard all but 1 tablespoon of the fat. Add the onions and cook for about 4 minutes, season, and return the chicken, skin-side up. Make sure both the chicken and the onions are quite moist with fat. Put into the oven for 20 minutes.
Heat the wine in a small pan and add the figs. Simmer for 2 minutes, then add the garlic and the cassis (if using) then set aside. To make the herb crust, blitz the parsley, salt, garlic and bread crumbs in a food processor. Then mix to a rough paste with the olive oil, then add the brandy.
When the chicken has cooked for 20 minutes, turn the onions over to colour on the other side, dot the figs among them, and add the wine. Cook for 10 minutes, then spread the herb paste over the chicken. Cook for another 10 minutes. Serve with greens and potatoes - I like mine with a Fondue Gratin !
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