Baked Chicken with Port Wine and Figs
Ingredients
- Ingredients
- 1 1.2 kg (approximately 2 pounds 10 ounces) chicken
- ½ bunch young Lemon basil
- 1 garlic clove
- 2 onions
- 2 Tbsps butter
- 2 Tbsps olive oil
- 1 tsp freshly grated ginger
- 1 Cinnamon stick
- freshly ground peppers
- salt
- 600 grams (approximately 21 1/2 ounces) fresh Figs
- 1 Tbsp honey Wild flower honey
- 250 milliliters (approximately 1 cup) Port wine
Preparation steps
Rinse the chicken inside and out, pat dry and cut into 8 pieces.
Rinse the basil and shake dry, put some aside for garnish and chop the rest. Peel and finely chop the garlic and onion.
Preheat the oven to 200°C (approximately 390°F). Heat the oil and 1 tablespoon butter in a Dutch oven. Add the chicken pieces and the garlic and cook over medium-high heat, stirring frequently until the chicken is lightly brown, about 5 minutes. Add the onion, ginger, cinnamon and pepper, stir to coat. Add the Port wine and bring to a simmer. Cover, transfer to the oven and cook until the chicken is almost cooked through, about 30 minutes. Meanwhile, brush the figs and cut in half. Add the figs to the pan after the chicken has cooked for 30 minutes, season with salt and pepper. Stir the honey into the pan along with the basil leaves and the remaining butter, and cook until the butter has melted and the chicken is cooked through, about 10 minutes.
Garnish with basil.
Serve with crusty bread or potatoes.
