Still waiting for my figs to ripen, I am starting to give up hope. But luckily, they are still in abundance in the markets. A classic pairing with figs is prosciutto, so tonight, I am taking these two and marrying them with a little chicken in the middle.
1 Whole chicken, cut into 8 pieces
4 Slices prosciutto, cut into 4 pieces each (total of 16 pieces)
Make a paste out of the following:
2 tbsp fresh rosemary
1 tbsp fresh thyme
Zest of 1 lemon
1 tsp salt
1/4 tsp pepper
1 tbsp olive oil
8 Figs, halved or quartered, depending on size
1/4 Cup Madeira
1.5 cups chicken broth
Between the skin and the meat of each piece of chicken, spread a little bit of the paste with your fingers. Then place 2 pieces of prosciutto underneath the skin. Lightly salt the outside of the skin.
In a heavy skillet, over medium high heat, add just enough oil to coat the pan. Fry the chicken, skin side down, until brown. Flip over and brown the other side. Set pieces aside on a baking pan after browning both sides. Finish in the oven at 400f, another 15-20 minutes. At the tail end of the oven time, add in the figs to the pan and roast for about 5-7 minutes.
Meanwhile, make a sauce with the browned bits from the skillet. Add 2 tbsp flour and cook for a few minutes. Add in madeira and deglaze the pan. Then add the chicken broth and bring to a simmer whisking the sauce to get any lumps out. At your discretion, add a few tablespoons of cream. In our house, when in doubt, add cream.
Chicken and sauce, a staple in our family. I am in constant search of variations for chicken. The consistent winner in the house is always one with sauce.