Friday, September 14, 2012

Chicken with Roasted Figs and Honey

I have to say, I love a school parking lot treat to car window delivery.  My friend Rasa, bacon bun maker now also beekeeper, brought over a jar of freshly harvested honey.  A friend who shares good food is a friend indeed.  Coincidentally, I have been on a honey buying trend of late.  It's just oh so good.  And so, this treat was an extra special treat.  Stella had no school today, so she was my go-to gal for bouncing ideas off of.  I had chicken thighs in my fridge already and I started my ramble with the declaration that I would make a simple chicken, some kind of fruit accompaniment, and a simple drizzle of honey over top.  Then I started thinking stuffing the chicken, wrapping the chicken and Stella reminded me I said "simple".  

8 chicken thighs, deboned, skin left on
truffle salt
freshly ground pepper
8 toothpicks
Sprinkle the meat side of the chicken thighs with truffle salt and pepper.  Roll the thigh back up like it was before it was deboned, and secure with the toothpick using it like a sewing needle.  Sprinkle the outside of the chicken with truffle salt and pepper.
In a large skillet over medium high heat, sear the chicken thigh skin side first and then the secured side until golden brown.  Finish the chicken in the oven at 450f for another 8-10 minutes.

6 whole figs, cut in half
2 tablespoons tawny port
1 tablespoons honey
kosher salt and freshly ground pepper
Lay the figs, cut side up, and a baking dish lined with parchment paper.  Drizzle the port and the honey over top.  Roast the figs in the 500f oven for about 7 minutes.

Serve the chicken with figs and a final drizzle of honey over top.  The figs were fabulous.  Chicken crispy on the outside, tender on the inside.   And honey, oh honey.  Thanks Rasa!

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