CHICKEN WITH FIGS A LA MURIEL

Doublegroove

4 large chicken thighs, bone in with skin

1 Tbs. butter

1 Tbs. fruity olive oil

1 large shallot, finely chopped

½ fennel bulb, finely chopped

1 stalk celery, destringed and finely chopped

2 med. carrots, peeled and finely chopped

8 large garlic cloves, unpeeled

1 lg. bay leaf

2 sprigs fresh thyme

1 cup low sodium chicken broth (make extra if needed latter)

½ cup dry white vermouth or dry white wine

FIGS: 8 to 12 (depending on size) fresh black or brown figs microwaved with diluted honey

½ tsp. white wine vinegar or white balsamic vinegar

subheading: *FOR THE FIGS:

I make 4 slits in the fresh figs, put them in a microwave safe pie plate and mix honey and water and pour over them. Cover with plastic film and microwave on high for about 3 or 4 minutes, depending on size. Baste with honey liquid. This can be done when the fresh figs are in season and can be frozen in plastic containers with some of the liquid.

Season chicken on both sides with salt and pepper

Melt butter and olive oil in a large saute pan with a cover

Brown chicken on all sides

Remove chicken to a plate

Saute the minced vegetables (mirepoix) in fat in saute pan until lightly browned

Deglaze pan with wine and chicken broth scraping up browned bits. Return chicken to the pan with any juices that accumulate. Add thyme, bay leaf and garlic.

Bring to boil. Lower temperature and partially cover. Simmer for 15 minutes.

Check liquid and add more broth or water as needed

Cover and cook an additional 15 minutes until chicken is done

Uncover and add figs and their juice mixed with the vinegar. Cook on low heat until the liquid is reduced to your liking. Remove thyme sprigs and bay leaf

Serve in a flat soup bowl with the garlic pieces (remove skin if you wish or serve in skin and remove at the table), figs and mirepoix around chicken

Can be made ahead and reheated, gently.

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