Chicken braised with figs, honey, and vinegar from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 350) by Judy Rodgers

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Notes about this recipe

  • ashallen on October 13, 2019

    This is a recipe I'd really like to try again since I love the idea of fresh figs + chicken. The first time I made it, the quality of my figs was unfortunately so-so - they're not cooked enough in this recipe for weak flavor not to matter. I was also too hesitant about reducing the sauce. Probably in part due to the weak figs, the sauce definitely needed to reduced to a syrupy consistency to concentrate the flavors. Between the figs and the not-reduced-enough sauce, the overall flavor of the dish was too watery/mild to be special.

  • Avocet on July 29, 2018

    This was good, but not great. It seems like it needed something more, a little lemon perhaps, or some garlic, more thyme? The onions weren't cooked enough when the other ingredients were and had to be cooked longer. Next time I'll cut them into smaller wedges.

  • L.Nightshade on January 24, 2016

    Page 350. Like Goblin on COTM, I used the black mission figs, the only kind in the store. Instead of using legs, Mr N cut up a whole chicken. The breast pieces went into the oven about 20 minutes after the dark pieces. I'm a white-meat girl, so we often adjust recipes for that preference. Our guests ate the dark meat pieces, and Mr NS ended up with a breast, not his preferred piece, but he loved it! We're very impressed with this method of cooking chicken, where the pieces aren't completely submerged in the braising liquid, so the meat is tender and juicy, and the skin is crisp and golden. We plan use this technique again with different ingredients and seasonings. http://www.chowhound.com/post/january-2007-2009-2016-cotm-zuni-cafe-cookbook-seafood-355991?commentId=9798880

  • vickster on September 17, 2012

    An abundance of figs from my tree led me to hunt for different recipes to make use of them. This is simple and delicious. The figs lend a great taste, but it definitely could be made without them - or something else could be substituted.

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