White Wine, Honey and Fig Chicken! Make me for the fall (aka Rosh Hashanah, Sukkot, Shabbat, next Tuesday.)
When I lived in Texas, and the 100-degree weather finally subsided for queso-winter-bod and football, it was a welcome change. Now that I’m in San Francisco, the 65-degree weather makes way for… more 65-degree weather. Hmm.
Annnyyway. Just because I’ve been sipping on local cabs in an earth-tone cardigan all summer, doesn’t mean I’m not pumped for fall food! And this chicken takes the cake. Errr, chicken. It’s just perfect for Rosh Hashanah too!
This recipe has lots of super fun Rosh Hashanah symbols (yes, this is my idea of fun. Yes, you can judge me.) We’ve got figs (a new fruit), leeks (signifies removing of your enemies), honey (for a sweet New Year). Almost too much fun to handle!
Lots of onions, garlic and leeks.
Add rosemary, honey, and
lots of wine.Ooh, ahh. I love that this meal cooks in one bowl. Add a nice ole side salad, maybe a potato kugel, and dinner is served. And the best part? The recipe uses two glasses of wine so you have two left over to drink! Yay!
- 6 boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Black pepper
- ½ teaspoon red chili pepper flakes (optional)
- 1 large white onion, sliced
- 2 medium leeks, sliced
- 5 large garlic cloves, smashed
- ⅓ cup honey
- 2 - 3 cups dry white wine
- 9 fresh figs, halved
- 3 sprigs rosemary
- Dry the chicken well and season both sides with salt, black pepper and red chili pepper.
- Heat a large Dutch oven or heavy-bottomed pan over medium -high heat and add 1 tablespoon olive oil. Brown chicken in batches (don't overcrowd the pan) until brown on both sides, about 8 minutes. If it starts to burn, turn heat down to medium. Be patient! This will give your chicken flavor.
- Remove the chicken to a plate and add olive oil and heat oven medium. Add onion, leeks and garlic and ¼ teaspoon salt and saute for 5-7 minutes until soft, scraping all the good stuff from the bottom. That's the flavor!
- Then add honey and 2 cups of wine and bring to a simmer while stirring.
- Add the chicken back in; chicken should be partially covered by wine. Add more wine if necessary. If not, more wine to drink!
- Place fig halves and rosemary around the chicken, cover, and lower heat to just barely a simmer. Simmer for 45 minutes - 1 hour until chicken is tender.
- Remove chicken and rosemary pieces, and reduce sauce over a high simmer. Let cool slightly and serve chicke with onion leek figgy saucy mixture.
- Make ahead: this chicken is even better made a day ahead of time. Cool chicken in the sauce and reheat on the stovetop over low or in a 200-degree oven.