Ficus (Fig) (Coloured Engraving)
Ficus (Fig) Coloured Engraving
Georg Dionysius...
Buy This at




WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Jean-Georges's Sautéed Chicken with Figs 

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"

~ Dione Lucas

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search   

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]




Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Fig Tree Heavy with Fruit
Fig Tree Heavy with Fruit
Tim Laman
Buy This at


La Belle Cuisine


Sautéed Chicken with Figs
Cooking at Home with a Four-Star Chef

by Jean-Georges Vongerichten and Mark Bittman,
1998, Broadway Books


"Another of Jean-Georges’s wonderful chicken sautés, this one is rich,
syrupy, sweet, and elegant. Best with fresh figs, but you can make it with
dried ones as well; soak them in the Port while the chicken is browning."

Makes 4 servings.

One 3-pound chicken, cut up for sautéing
Salt and freshly ground black pepper
2 teaspoons sugar
1 tablespoon butter
2 tablespoons olive oil
4-inch piece of cinnamon stick, broken in 2
1 teaspoon cardamom seeds or
1/2 teaspoon ground cardamom
2 large shallots, minced (about 1/3 cup)
1/4 cup red wine vinegar
1/2 cup Port
4 ripe figs, left whole
1/2 cup Dark Chicken Stock,
or any chicken stock

1. Preheat the oven to 500 degrees F. Season the chicken well on both sides with salt and pepper, then sprinkle the skin side with 1 teaspoon sugar.
2. Combine the butter and olive oil in a large casserole or Dutch oven and
turn the heat to high. When the butter foam subsides, place the chicken,
skin side down, in the pot. Sprinkle the other side with the remaining 1
teaspoon sugar. Brown the chicken on one side – this will happen faster
than usual because of the sugar – then turn over and cook for another
minute. Add the cinnamon, cardamom, and shallots, and cook, stirring a
little, for 2 minutes.
3. Add the vinegar. When it has almost evaporated, add the Port and the
figs. Cook for 2 more minutes, then add the chicken stock, and place
the uncovered pot in the oven.
4. Roast for 5 minutes, then remove the wing-breast and breast pieces to
a warm platter. Roast for another 10 minutes, then return the breast
meat to the pot, and place the pot on top of the stove over medium
heat. Stir, then adjust the seasoning by adding more vinegar, salt
and/or pepper, as necessary. Serve.

Featured Archive Recipes:
Jacques Pépin's Sauteed Chicken Maison
Roasted Chicken with Fresh Figs
and Kalamata Olives

Alva Double-Garlic Chicken with
Overnight Tomatoes

Casserole-Roasted Chicken with
Aromatic Vegetables

Sauteed Chicken with Artichokes and
Tarragon Cream Sauce


Index - Poultry Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: July 31, 2012.