Tuesday, November 18, 2014

Figgy Chicken




This recipe is short on time and long in flavor.  This has some of my favorite flavor combinations in one meal...caramelized onions, fig, goat cheese and chicken....delish!  Try it now and I bet you will make it a staple in your repertoire!
 
The star of this show is the Bonne Maman Fig Preserves....insert orchestra music of a church choir....AHHHHHHHHHHHHHHH!


This is my GO TO preserve choice and I love them all!  I use the apricot and raspberry on bagels, I've used them both in baking and I have used this fig version in multiple cooking recipes.  They are full of quality ingredients and I love the chunks of real fruit in them...yummm!

Ok, let's get started....

Preheat oven to 425.  In a cast iron skillet (or oven proof skillet), get it nice and hot and add your olive oil.  Add your sliced onion to the pan over medium heat and cook until caramelized and golden. 

While the onions are cooking, time to prepare the chicken.  You gotta have the skin on the chicken!  It keeps it so moist and it's so yummy!  I know it's hard to find boneless chicken breast with the skin on, trust me, I know!  I don't have a fancy schmancy butcher near me unfortunately so I do it myself.  Just buy the chicken breast with skin on and bone in.  With a sharp knife, remove the chicken meat from the bone by running your knife parallel to the bone while pulling the chicken gently from the bone.  When you are done, carefully insert a slit horizontally along the middle of the chicken to create a pocket for the goat cheese to snuggle and get warm!  Then, this is important!  You must liberally season the chicken with salt and pepper on both sides.

I buy the goat cheese in a log form from Von's.  Slice it up into cookie dough slices, about 1-2 per chicken breast.

Insert your goat cheese mounds into each seasoned breast.  By now, your onions should be nice and caramelized!  Remove them from the pan and put into a bowl and set aside.  Add a teaspoon or two of olive oil to your hot skillet that you had the onions in.

Now, everyone into the pool!  With the SKIN SIDE DOWN, place the goat cheese filled chicken breasts into the hot pan.  Now, don't touch or move for  5-6 minutes!!!  You want that skin to get brown and crisp....yummmmmm

That is what I am talking about!  Now it is time to use a spatula or tongs to turn each breast over and cook 5 more minutes.


While the chicken is cooking on alternate side, in a small saucepan, empty the fig preserves (yes, the entire jar!) into a small saucepan.  Add 3 tablespoons chicken stock and stir until preserves have melted and consistency is thick but smooth (with the bits of figs splashing in the pool!).

Shut the flame off on the cast iron skillet with the chicken and spread the caramelized onions all around and in between the chicken breasts.  Now, let me take a Chicken Selfie...beautiful!

Generously glaze that fig bath all over the top of the chicken breasts and onion mixture.  Again, this is Quanto Basta so use as much or as little as you would like.  I'm a Sagittarius (it's all about abundance baby!) so I'm using a lot! 

Place in the preheated oven and cook for 30-35 minutes until the chicken is no longer pink in the middle and cooked all the way through.  Then take out of the oven and allow to rest of 5 minutes.

Do you get any more gorgeous than this?  I don't think so!!!  You can recreate Game of Thrones and just dive right in with your fingers and gauntlets of wine or serve on plates with your favorite veggie and side dish.

For this meal I went with steamed broccoli and cauliflower and a little Mediterranean orzo!  Buon Appetito my friends!!!!  Let me know what you think!
FIGGY CHICKEN:
2 Tablespoons Olive Oil
1 whole onion, sliced
1 jar your favorite Fig Preserve (I love Bonne Maman)
6-8 oz goat cheese
4 Chicken Breast, boneless with skin on
Salt and Pepper
2 Tablespoons olive oil
3 Tablespoons Chicken Stock

Preheat oven to 425. 

In a cast iron skillet (or oven proof skillet), get it nice and hot and add your olive oil.  Add your sliced onion to the pan over medium heat and cook until caramelized and golden.

Carefully insert a slit horizontally along the middle of the chicken to create a pocket for the goat cheese to snuggle and get warm!  Then, this is important!  You must liberally season the chicken with salt and pepper on both sides.

Slice your goat cheese into discs so you have about 1-2 discs for each breast pocket.  Insert your goat cheese mounds into each seasoned breast.  By now, your onions should be nice and caramelized!  Remove them from the pan and put into a bowl and set aside.  Add a teaspoon or two of olive oil to your hot skillet that you had the onions in.

With the SKIN SIDE DOWN, place the goat cheese filled chicken breasts into the hot pan.  Now, don't touch or move for  5-6 minutes!!!  You want that skin to get brown and crisp.

When first side is nice and brown and crisp, use a spatula or tongs to turn each breast over and cook 5 additional minutes.

 While the chicken is cooking on alternate side, in a small saucepan, empty the fig preserves (yes, the entire jar!) into a small saucepan.  Add 3 tablespoons chicken stock and stir until preserves have melted and consistency is thick but smooth (with the bits of figs splashing in the pool!).

Shut the flame off on the cast iron skillet with the chicken and spread the caramelized onions all around and in between the chicken breasts.

Generously glaze that fig bath all over the top of the chicken breasts and onion mixture.  Again, this is Quanto Basta so use as much or as little as you would like.

Place in the preheated oven and cook for 30-35 minutes until the chicken is no longer pink in the middle and cooked all the way through.  Then take out of the oven and allow to rest of 5 minutes.  Buon Appetito!

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