Braised Chicken Thighs With Figs and Bay Leaves (8 PTS)

Recipe Ingredients

8		Chicken thighs (about 2 1/4 pounds) - skinned
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
8		Bay leaves
2 teaspoons	10ml	Olive oil
3 tablespoons	45ml	Water
1/2 cup	118ml	Sliced shallots
1/3 cup	78ml	Dry red wine
1 tablespoon	15ml	Red wine vinegar
1 teaspoon	5ml	Honey
16		Fresh figs - each cut in half
		Lengthwise

Recipe Instructions

Sprinkle chicken with salt and pepper. Place 1 bay leaf on each chicken

thigh. Heat oil in a heavy 10-inch skillet over medium-high heat. Place

chicken, bay leaf sides down, in pan. Cook 5 minutes or until browned.

Turn chicken over; cook 3 minutes. Add water;cover, reduce heat, and

simmer 5 minutes. Remove chicken from pan. Add shallots; cook 2

minutes. Add chicken, wine, vinegar, and honey to pant bring to a boil.

Cook 1 minute. Cover, reduce heat, and simmer 5 minutes or until chicken

is done. Add figs, cover and simmer 5 minutes or until figs are tender.

(serving size: 2 chicken thighs, 8 fig halves, and 1/4 cup sauce).

CALORIES 393(26% from fat); FAT 11.4g (sat 2.6g, mono 4.5g,

poly 2.5g); PROTEIN 424g; CARB 27.4g FIBER 4.4g; CHOL 163mg;

IRON 2.9mg; SODIUM 472mg; CALC 74mg

S(Formatted by):

"KES on 9/15/00"

Copyright:

"Southern Living Inc."

Source:
Deborah Madison, Cooking Light, August 2000

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