Chicken With Onions And Figs Food

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Steps:

• In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
• Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
• Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

CHICKEN WITH ONIONS AND FIGS

Steps:

• In a large skillet, saute onions in butter until tender. Add the figs, honey, lemon juice, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until mixture is thick, stirring occasionally., Place chicken in two greased 13x9-in. baking dishes. Spoon onion mixture over chicken. Sprinkle with paprika. Bake at 350° for 35-40 minutes or until a thermometer reads 180°. Serve with pan juices.

CHICKEN WITH MUSHROOM DEMI-GLACE AND FIGS

Steps:

• Place the dried shiitakes into a small bowl and cover with hot water for about 30 minutes to allow them to re-hydrate.
• Rinse the chicken to remove any residue and pat dry with paper towels. Rub the mesquite seasoning onto all the chicken parts. Preheat oven to 350 degrees F. In a large saute pan, brown the chicken on all sides and place on a baking sheet. Transfer the chicken to the oven and bake until the juices run clear and the chicken is fork tender, about 35 minutes. Remove from oven and let rest.
• While the chicken is in the oven, prepare the tomato demi-glace.
• Heat the canola oil in a medium saucepan over medium-high heat and saute the red onion, celery and garlic until they begin to caramelize lightly, being careful not to burn them. Deglaze the pan with the red wine, and when most of the alcohol has evaporated, add the vegetables, stock, tomatoes, parsley leaves, and thyme. Return to a gentle boil and let the liquid reduce by half, then strain into a small bowl.
• Strain the mushrooms through paper towels to reserve the soaking liquid. Use 1/2 cup of the mushroom soaking liquid in a small saucepan to make the sauce by whisking in the demi-glace. Heat for a few minutes to let the flavors integrate. Remove from heat and fold in the mushrooms.
• Cut the figs in half lengthwise. Arrange the chicken on serving dish, spoon some sauce on top and garnish with figs.

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

CARAMELIZED ONION AND GARLIC CHICKEN

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, for 10 minutes, or until soft. If the onions start to crisp, reduce the heat.
• Stir in the brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, or until the onions are lightly caramelized. Remove from the heat.
• Oil a baking dish with the remaining 1 tablespoon of olive oil and place the chicken in the dish in a single layer, bone-side down. Season with salt and pepper.
• Spread the onion and garlic mixture over the top of the chicken breasts.
• Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 F . Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end of the cooking time.
• Let the chicken rest for 5 minutes before serving.

BALSAMIC FIG GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
• Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
• Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
• Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
• Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!

BRAISED CHICKEN WITH FIGS

Steps:

• Separate legs and thighs if not already done. Pat chicken pieces very dry. Season with salt and pepper. Cut top half-inch off onions. Peel onions, and quarter them vertically, cutting only a bit off the root end so each quarter stays intact.
• Heat oven to 375 degrees. Heat butter in a heavy ovenproof skillet, preferably one large enough to hold chicken in a single layer. Over medium-high heat, brown chicken well on both sides. If skillet is not large enough to hold all the chicken, brown it in stages, and transfer it to a roasting pan that will hold it all.
• Tuck onion quarters, thyme and bay leaves around chicken. Add white wine and enough chicken stock so liquid is about 1/2-inch deep in pan. Place chicken in oven, and cook until chicken is done, about 40 minutes.
• Remove from oven to stove. Place figs around the chicken. Place pan over medium-high heat, bring contents to a simmer, and cook a few minutes until sauce starts to get syrupy. Warm honey and vinegar in a small saucepan, and drizzle over chicken. Turning chicken in pan, cook a few minutes more, basting with pan juices.
• Remove bay leaves, check seasonings, and serve, dividing the ingredients so each plate gets a chicken leg and thigh, and 4 pieces each of fig and onion.

CHICKEN IN CARAMELIZED ONION SAUCE RECIPE

Steps:

• Heat the olive oil in a 12 inch frying pan, over medium high heat. Stir in the onions. Just stir here and there for the first 5 to 7 minutes.
• Once onions start to brown, stir more frequently. Onions should be browning not blackening. If your onions are getting too dark turn down your heat a bit. If the onions begin to stick to the bottom of the pan, pour a little water in and stir the onions around.
• The onions should be fully caramelized in 12 to 15 minutes. All the onions should be browned with a few black pieces here and there. Remove from heat and set the finished onions aside in a bowl.
• Whisk the flour, garlic powder and seasoning salt together.
• Return the uncleaned frying pan back to the stove and melt the butter to sizzling over medium low heat.
• Coat the chicken breasts in the flour mixture on both sides. Shake off the excess. Brown the chicken breasts on both sides in the butter. Place browned pieces of chicken on a plate to the side of the pan.
• Carefully pour a little chicken broth into the frying pan and swirl it around to remove any of the browned, cooked to the bottom bits. Whisk in the remaining broth and bring to a simmer.
• Return the onions to the pan. Return the browned chicken to the pan in single layer. Simmer until the chicken is cooked through and the sauce has slightly thickened. Serve.

CHICKEN TAGINE WITH FIGS AND OLIVES

Steps:

• 1. In a large bowl, mix the garlic, saffron, ginger and paprika, sea salt and pepper with one tablespoon of olive oil. Rub the spice paste into the chicken pieces. 2. Heat the oil one tablespoon at a time in a heavy pan, and brown the chicken in batches, skin-side down, until well-tanned. 3. Heat the oven to 160C (140C fan-forced). Grate one onion, and halve and finely slice the other. In a large ovenproof and heatproof pot, combine the onions, tomatoes, tomato paste, harissa, honey, cinnamon sticks and cinnamon, cumin and carrots. Place the chicken pieces on top, add the stock or water and bring to a simmer, stirring. 4. Cover and cook in the oven for 30 minutes. Add the zucchini, olives and figs, and cook for a further 30 to 45 minutes, until the chicken is tender. 5. To serve, scatter with parsley and preserved lemon. Tip: Look for Reuben Solomon's Harissa, a good version of the fiery North African chilli paste, at supermarkets and specialist grocers. Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook. Order Now

PAN ROASTED CRISPY CHICKEN THIGHS WITH FIGS

Steps:

• Preheat oven to 425 degrees.
• Season the thighs with salt and pepper on both sides. In a large stainless-steel skillet, heat the olive oil over med-high heat and then four chicken thighs skin side down. Cook the chicken until the skin is golden and crispy, approximately 8-12 minutes. It will release from the pan without effort when it's ready to turn. Turn the chicken over and cook for an additional 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.
• Pour off all but 2 tablespoons fat and return the pan to the heat. Add the onions and cook until softened. Add the garlic and cook for 1 minutes. Return the chicken back to the pan, skin side up, and add the figs and thyme.
• Roast the chicken in the oven for 25-30 minutes or until done. Serve immediately.

ROASTED CHICKEN WITH FRESH FIGS AND ONIONS

Steps:

• Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
• Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
• (Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
• Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
• Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
• Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.

ROAST CHICKEN WITH FIG, PLANTAIN, AND RED ONION

Steps:

• Preheat an oven to 475 degrees F (245 degrees C).
• Place chicken quarters in a 9x13-inch casserole dish. Arrange onion, plantain, figs, and garlic around chicken quarters and season with rosemary, salt, and pepper.
• Whisk olive oil and balsamic vinegar together in a bowl; pour over chicken quarters. Pour water into casserole dish.
• Place casserole dish in the preheated oven; reduce temperature to 325 degrees F (165 degrees C). Bake until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS

Steps:

• Swirl olive oil in bottom of medium nonstick skillet.
• Add onions and sprinkle with 1/2 teaspoon salt.
• Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
• Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
• Stir in figs, wine, broth, vinegar and fresh rosemary.
• Increase heat to high and simmer until sauce thickens, about 5 minutes.
• Add salt and pepper to taste.
• Keep warm.
• Preheat oven to 450 degrees.
• Sprinkle salmon with salt and pepper to taste.
• Place on lightly oiled heavy baking sheet.
• Roast for 7 to 10 minutes or until fish flakes.
• Sprinkle salmon with parsley.
• Serve over fig sauce.
• This recipe can be doubled or tripled.

CHICKEN WITH ONIONS AND GARLIC

Steps:

• Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
• Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
• Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.

BALSAMIC CHICKEN WITH FIGS AND RED ONION

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
• In a large cast iron skillet (or oven proof pan) heat the olive oil. Season the chicken thighs on both sides with salt and pepper and then cook for 4 minutes per side in the oil until golden in colour. Once cooked, transfer to a plate
• In a bowl whisk together the mustard, honey and balsamic vinegar.
• Add the diced shallots and garlic to the pan and cook for 4 minutes until the shallots begin to soften. Add in the sliced red onions and thyme and let cook for 3 minutes before pouring in the balsamic/mustard mixture and chicken stock.
• Let everything simmer for 4 minutes before adding in the chopped kale. Return the chicken thighs to the skillet and arrange the fig pieces around the pan. Spoon some of the sauce over the chicken and then bake in the oven for 35 minutes until the chicken is cooked through. Sprinkle with more thyme before serving.

SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES

Steps:

• Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme; toss to coat evenly. Arrange in single layer on large foil-lined baking sheet.
• Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are tender and chicken is cooked through. Garnish with fennel fronds and serve with lemon wedges.

BAKED CHICKEN WITH ONIONS & LEEKS

Steps:

• Preheat oven to 400F.
• Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.
• Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.
• After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165 degrees F, 30 to 45 minutes more. Serve the chicken with the vegetables.

FIG AND LEMON CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
• Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
• Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
• With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

CHICKEN TAGINE WITH PISTACHIOS, DRIED FIGS, AND CHICKPEAS RECIPE

Steps:

• In a tagine or Dutch oven, heat olive oil over medium heat until just shimmering. Stir in onions, garlic, ginger, turmeric, and saffron (if using), and season with salt.
• Season chicken all over with salt and pepper and nestle into the onions along with the figs and pistachios. Lower heat to medium-low, cover, and cook, stirring and scraping the bottom of tagine or pot occasionally to prevent sticking and scorching, until chicken is cooked through and registers 165°F (75°C) on an instant-read thermometer, about 1 hour; lower heat at any point if the onions seem to be sticking and browning quickly (a little bit of browning is okay, but you want everything to cook gently).
• Transfer chicken to a serving platter, stir chickpeas into onion mixture, and continue to cook until warmed through. Season onions and chickpeas with salt, if needed. Spoon onion and chickpea mixture along with cooking juices, figs, and pistachios on top of chicken. Garnish with picked herbs and serve with warm rice or couscous. (Alternatively, you can return the chicken pieces to the tagine and serve from there.)

MONTALCINO CHICKEN WITH FIGS AND BUTTERED GNOCCHI WITH PANCETTA AND NUTMEG

Steps:

• ** This dish uses Rosso di Montalcino wine (an affordable, younger version of Brunello -- I call it "Baby Brunello") but you can substitute any dry red wine you like.
• Heat a deep skillet over medium high heat. Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta. Brown the pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve.
• Place a pot of water on the stove to boil for the gnocchi.
• While pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes, combine chicken with onions and figs then add the wine and cook it down 5 minutes or so until only about 1/3 cup remains. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes, while you make the gnocchi.
• Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen. Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it. Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper and nutmeg, turn to coat and add chives, toss and remove from heat.
• Adjust the seasonings on the chicken with figs. If you would like a little more sauce, shake another half cup of stock into the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish with crisp pancetta sticks.

BRAISED CHICKEN WITH CILANTRO, LEMON AND DRIED FIGS

Steps:

• Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.
• Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and sauté until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and sauté until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.
• Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.