Braised chicken with figs and chestnuts
Braised chicken with figs and chestnuts
Ingredients
- 4 chicken thighs, bone-in, skin-on, patted dry
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Pinot Noir or Merlot
- 2 cups chicken broth, low sodium
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 8 fresh figs, stemmed and halved
- 1 cup pre-cooked chestnuts, peeled and halved if large
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Season the patted dry chicken thighs generously with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper.
🌡️ 350°F - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or other oven-safe pot over medium-high heat. Place the chicken thighs skin-side down and sear until deeply golden brown and crispy, about 6 to 8 minutes. Flip the chicken and sear for another 2 to 3 minutes. Remove the chicken from the pot and set aside on a plate.
⏱️ 10 min - 3
Add the chopped onion, diced carrots, and diced celery to the same pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, approximately 5 to 7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the mixture is fragrant.
⏱️ 1 min - 5
Pour in 1 cup of dry red wine, scraping the bottom of the pot thoroughly to deglaze. Bring the wine to a simmer and cook until it has reduced by about half, which should take 3 to 4 minutes.
⏱️ 4 min - 6
Stir in 2 cups of chicken broth, the 2 fresh rosemary sprigs, 3 fresh thyme sprigs, and the 1 bay leaf. Bring the liquid to a gentle simmer.
⏱️ 3 min - 7
Carefully return the seared chicken thighs to the pot, nestling them into the liquid. The liquid should come about halfway up the chicken.
- 8
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 45 minutes.
⏱️ 45 min•🌡️ 350°F - 9
Remove the pot from the oven. Add the halved fresh figs and the pre-cooked chestnuts around the chicken. Re-cover the pot and return it to the oven for another 25 to 30 minutes, or until the chicken is very tender and cooked through (internal temperature should reach 165°F).
⏱️ 30 min•🌡️ 350°F - 10
Carefully remove the chicken, figs, and chestnuts from the pot and set them aside on a platter. Discard the rosemary sprigs, thyme sprigs, and bay leaf from the braising liquid.
- 11
Place the Dutch oven back on the stovetop over medium-high heat. Bring the braising liquid to a vigorous simmer and cook, stirring occasionally, until the sauce has thickened slightly and reduced to your desired consistency, about 5 to 10 minutes. Taste and adjust seasoning if needed.
⏱️ 10 min - 12
Return the chicken, figs, and chestnuts to the pot, spooning the rich sauce over them. Garnish with 2 tablespoons of fresh chopped parsley before serving hot.
Kitchen Tools
Nutrition Facts (per serving)
Braised chicken with figs and chestnuts
Ingredients
- 4 chicken thighs, bone-in, skin-on, patted dry
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Pinot Noir or Merlot
- 2 cups chicken broth, low sodium
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 8 fresh figs, stemmed and halved
- 1 cup pre-cooked chestnuts, peeled and halved if large
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Season the patted dry chicken thighs generously with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper.
🌡️ 350°F - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or other oven-safe pot over medium-high heat. Place the chicken thighs skin-side down and sear until deeply golden brown and crispy, about 6 to 8 minutes. Flip the chicken and sear for another 2 to 3 minutes. Remove the chicken from the pot and set aside on a plate.
⏱️ 10 min - 3
Add the chopped onion, diced carrots, and diced celery to the same pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, approximately 5 to 7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the mixture is fragrant.
⏱️ 1 min - 5
Pour in 1 cup of dry red wine, scraping the bottom of the pot thoroughly to deglaze. Bring the wine to a simmer and cook until it has reduced by about half, which should take 3 to 4 minutes.
⏱️ 4 min - 6
Stir in 2 cups of chicken broth, the 2 fresh rosemary sprigs, 3 fresh thyme sprigs, and the 1 bay leaf. Bring the liquid to a gentle simmer.
⏱️ 3 min - 7
Carefully return the seared chicken thighs to the pot, nestling them into the liquid. The liquid should come about halfway up the chicken.
- 8
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 45 minutes.
⏱️ 45 min•🌡️ 350°F - 9
Remove the pot from the oven. Add the halved fresh figs and the pre-cooked chestnuts around the chicken. Re-cover the pot and return it to the oven for another 25 to 30 minutes, or until the chicken is very tender and cooked through (internal temperature should reach 165°F).
⏱️ 30 min•🌡️ 350°F - 10
Carefully remove the chicken, figs, and chestnuts from the pot and set them aside on a platter. Discard the rosemary sprigs, thyme sprigs, and bay leaf from the braising liquid.
- 11
Place the Dutch oven back on the stovetop over medium-high heat. Bring the braising liquid to a vigorous simmer and cook, stirring occasionally, until the sauce has thickened slightly and reduced to your desired consistency, about 5 to 10 minutes. Taste and adjust seasoning if needed.
⏱️ 10 min - 12
Return the chicken, figs, and chestnuts to the pot, spooning the rich sauce over them. Garnish with 2 tablespoons of fresh chopped parsley before serving hot.