12 dried fig
1 tablespoon vegetable oil
1 chicken (large, cut into pieces or 6 chicken thighs)
champagne (20 cl., you may replace it with white wine)
2 tablespoons honey
orange juice (10 cl.)
2 tablespoons lemon juice
salt (to taste)
pepper (to taste)
200 grams instant polenta
1 1/2 deciliters milk
50 grams butter
1 tablespoon sesame seeds
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1Place the figs in a bowl and cover them with cold water for 15 minutes, then drain them.
2Heat the oil in a skillet and brown the chicken pieces on all sides.
3Remove them from heat and set aside.
4Discard fat drippings, pour the champagne, let it reduce over high heat.
5Add honey, orange and lemon juice, salt and pepper, and cook for 5 minutes.
6Put the chicken pieces back into the skillet, flip them so they are well coated with the sauce and let them simmer for 40 minutes, covered (make sure there is enough liquid in the pan to cook the pieces, if not, add a little chicken broth).
7Add dates and figs, and cook for 10 minutes stirring until the sauce has coated the chicken well.
8(If you prepare it in advance do not reduce the sauce to much so it may be reheated)
9Prepare the polenta by boiling the milk with salt to taste.
10Add the polenta and cook stirring for about 1 minute.
11Add the butter and remove from heat, stirring until creamy.
12Serve chicken pieces with polenta and dried fruit. Sprinkle with sesame seeds.
PER SERVING *
|Calories430Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sandy W. 6 Jul 2015
Chicken is chicken in my book, but when you pair it with a sweet polenta, it goes to a whole new level. I love this recipe and it balance the salty sweet combinations well.