Figs
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Jean-Georges's Sautéed Chicken with Figs

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one of the joys of civilized living…"
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Plate with Figs
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Sautéed Chicken with Figs
Jean-Georges: 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."

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.
 

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