Roasted chicken with dried figs and rosemary

 

A very cheap recipe that is delicious and does not detract from a Christmas meal.

INGREDIENTS (4/8 people)

• 4 or 8 chicken thighs (depending on the amount you serve to each guest)
• 2 cups full of dried figs
• 1 cup of white wine
• Chicken broth (enough to cover half of the thighs)
• Fresh rosemary
• Extra virgin olive oil
• Salt and pepper to taste

First, we cut the dried figs in half and water them with the cup of white wine so that they rehydrate. Half an hour should be enough.

Season the chicken thighs with salt, pepper and rosemary leaves.

In a large skillet with a generous tablespoon of oil, brown the chicken thighs. We withdraw and reserve.

With the wine that we used to rehydrate the figs, we deglaze the pan, reserving the resulting broth.

In a tray that can go in the oven, add the chicken thighs and the rehydrated figs around them. Pour the wine broth and enough chicken broth over it so that it reaches half the height of the thighs. We salt and pepper again.

Preheat the oven to 180 degrees (356 F) and let it cook until the chicken is visibly done and the broth has reduced by less than half. It can also be done slowly, preheating to 120 degrees (248 F), which will require around 2 to 3 hours of baking.

We serve the chicken with the figs and drizzled with the cooking juices. A good accompaniment would be cooked rice or baked potatoes.

Finger-licking good and without having spent too much money.