Chicken Fricassee With Dried Figs, Olives And Honey
Last updated 6/12/2012 12:59:29 AM. Recipe ID 22453. Report a problem with this recipe.
Title: Chicken fricassee with dried figs, olives and honey
Yield: 4 Servings
2 md Chickens (21/2 to 3 pounds
1 c Flour
6 tb Virgin olive oil
8 Shallots, cut into quarters
1 c Dried figs, cut into
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
Didn't find the recipe you were looking for? Search for more here!