Chicken Fricassee With Dried Figs, Olives And Honey
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Chicken Fricassee With Dried Figs, Olives And Honey
  Chicken    Honey  
Last updated 6/12/2012 12:59:29 AM. Recipe ID 22453. Report a problem with this recipe.
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      Title: Chicken fricassee with dried figs, olives and honey
 Categories: Molto
      Yield: 4 Servings
 
      2 md Chickens (21/2 to 3 pounds
           Each)
      1 c  Flour
      6 tb Virgin olive oil
      8    Shallots, cut into quarters
      1 c  Dried figs, cut into
           Julienne
      1 c  Green olives
    1/2 c  Orange flower water
      3 c  Chicken stock
      2    Bay leaves
      1 ts Cumin seeds
      4 tb Honey
      4 tb Flour
      5 tb Butter, room temperature
 
  Cut each chickens into 8 pieces: 2 drum sticks, 2 thighs, 2 wings,
  2/3 of a breast plus 1/3 of a breast. Set aside livers. Season with
  salt and pepper and dredge in flour. Heat oil in 19 inch saute pan
  until just smoking and add chicken pieces. Brown all over and remove.
  Add shallots, figs and olives and cook, scraping bottom of pan with
  wooden spoon. Add orange flower water and chicken stock and bring to
  a boil. Add bay leaves and cumin and return chicken pieces and livers
  to pan. Lower heat to high simmer and cook for 30 minutes uncovered.
  Taste broth for seasoning and add honey. Mash livers finely with fork
  and return to sauce. Mix flour and butter together to form a paste.
  Add 3 tablespoons of butter to flour mixture and whisk to allow a
  smooth sauce to develop. Cook 10 more minutes and serve.
  
  Yield: 4 servings
  




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Recipe ID 22453 (Apr 03, 2005)

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