***Sept-Oct 2022 Dinner Group Winner***
Chicken Casserole with Spiced Figs
50g/2 oz. bacon Lardons or pancetta, diced
15 ml/1 T. olive oil
1.3-1.6 kg/ 3-3 1/2 lb. free-range or corn-fed chicken, jointed into 8 pieces
120 mL/4 fl. oz./1/2 c. white wine
finely pared rind of 1/2 lemon
50 mL/2 fl. oz./1/4 c. chicken stock
salt and ground black pepper
green salad, to serve
For the figs:
150 g/ 5 oz./ 1/4 c. sugar
120 mL/4 fl. oz./1/2 c. white wine vinegar
1 lemon slice
1 cinnamon stick
120 mL/4 fl. oz./1/2 c. water
450 g/ 1 lb. fresh figs
1. Prepare the figs. Gently simmer sugar, vinegar, lemon and cinnamon with the water for 5 minutes. add the figs and cook for 10 minutes. Remove from the heat and leave to stand for 3 hours.
2. Fry the bacon or pancetta in a frying pan until golden. Transfer to an ovenproof dish. Add the oil to the pan. Season the chicken, brown on both sides, then transfer to the ovenproof dish.
3. Preheat the oven to 180C/350F/Gas 4. Drain the figs. Add the wine and lemon rind to the pan and boil until the wine has reduce and is syrupy. Pour over the chicken.
4. Cook the chicken in the oven, uncovered, in the oven for about 20 minutes, then add the figs and chicken stock. Cover and return to the oven for a further 10 minutes. Serve with a green salad.