|
| Baked Chicken & Figs with Cream Sauce |
|
This recipe appeared on Week 12 of Nataniël's Festive Kitchen and the theme was: Sauces & Scents (Fresh Cream).
Serves: 4 portions |
|
Cook and rate this recipe and you could win great prizes for your kitchen.
| |
|
| Ingredients |
|
2 tbsp Clover Butter
12 skinless chicken thighs
4 red onions, quartered
6 dried figs (large figs can be halved)
1 cup chicken stock
sea salt
freshly ground black pepper
1/2 cup good white wine
1 sprig rosemary
1/2 cup Clover Fresh Cream |
| Preparation method |
- Heat butter in pan and brown chicken
- Place chicken with figs and onions in oven tray
- Pour chicken stock over and season with salt and pepper
- Cover with foil and bake at 180˚C for 50 minutes or until cooked
- Remove chicken and place on serving dish
- Place oven tray with remaining liquid over hot plate or flame
- Add wine and rosemary and let cook until it has reduced to a 1/3 of its volume
- Stir in cream and pour over chicken
|
|
