Patty's Pinot Closet
Serves 4
Start Preparation Several Hours in Advance.
Figs
| Ingredients: | ||
| 1 | cup | chicken stock |
| 1¼ | cup | Pinot Noir |
| ¼ | cup | Fig & Meyer Lemon Balsamic Vinegar* |
| 1 | stick | cinnamon |
| 1 | lb | fresh figs or 7 ounces dried figs |
Chicken
| Ingredients: | ||
| 4 | large | chicken thighs |
| 1 | Tbsp | butter |
| 1 | Tbsp | olive oil |
| to | taste | coarse salt |
| to | taste | freshly ground pepper |
To prepare the figs, mix the chicken stock, Pinot Noir, vinegar, and cinnamon stick in a sauce pan. Bring to a boil, then simmer 5 minutes. Add the figs, return to a boil, then simmer 10 minutes more. Cover and let sit for several hours. Drain the figs, discarding the lemon (if used) and cinnamon.
Place the drained figs in a bowl and add the wine. Let sit while preparing the chicken. Sprinkle the chicken pieces with salt and pepper. In a large, shallow ovenproof casserole, melt the butter. Add the olive oil, heat, then sauté the chicken until golden on all sides. Remove chicken.
Turn up the heat and very gradually add the wine in which the figs have been soaking. Boil until the wine is reduced and syrupy. Add the chicken and transfer the casserole to a 350 degree F. oven and cook, uncovered, for 20 minutes, basting every 5 minutes. Return the casserole to the top of the stove, add the figs, cover, and cook 10 minutes more. Serve with brown rice, a green salad and Pinot Noir.
* If you can't find Fig & Meyer Lemon Balsamic Vinegar, substitute 1 slice of lemon with Fig Balsamic Vinegar.