Sautéed Chicken with Figs

Name: Sautéed Chicken with Figs
Yield: Makes 4 servings
Ingredients: Salt and freshly ground black pepper; 2 tablespoons olive oil; One 3-pound chicken, cut up for sautéing; 1 tablespoon butter; ½ cup Dark Chicken Stock or any chicken stock; 4 ripe figs, left whole; ½ cup Port; ¼ cup red wine vinegar; 2 teaspoons sugar; 4-inch piece of cinnamon stick, broken in 2; 2 large shallots, minced (about ⅓ cup); 1 teaspoon cardamom seeds or ½ teaspoon ground cardamom

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

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.

Serve this, if you like, with Caramelized Beets and Turnips.

Ingredients

Main course
Gluten-free

Ingredients

Method