Sautéed Chicken with Figs

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

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

Method

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Chicken and other Poultry

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