Just four ingredients, plus some pantry staples, are all that you will need to produce this tasty, speedy Chicken with Fennel and Sticky Figs recipe.
It’s Mad March here in Adelaide, with the whole city in a manic party mode brought on by the Adelaide Festival, the Adelaide Fringe and WOMADelaide, which means frequent evenings out and infrequent home cooked meals in this house.
I’m afraid to admit that my week-night cooking mojo has been on the wane so, on the odd occasion that I am home to cook, I struggle to come up with anything very inspired. I find myself falling back on old favourites, both in terms of flavours and ingredients.
Chicken is a protein I could happily eat every night of the week so it’s on high rotation, although The Bloke would much prefer fish. Sadly for him I’m a fairly poor fish cook, regularly failing to appetisingly produce anything but a foil-wrapped fillet of salmon – so chook it often is!
Fennel is another favourite, as are figs. It’s fig season here now and my trees are groaning with fruit and the Rainbow Lorikeets who are feasting on them. Fortunately there’s enough for them and us, and I’ve made fig and ginger jam and have dried some in the dehydrator. Fresh figs find their way into salads, but for cooking I really can’t go past the deliciously sticky semi-dried figs from Singing Magpie Products.
This recipe for Chicken with Fennel and Sticky Figs is a riff on a dish I first blogged some years back, but I think this version is much tastier and it is certainly quicker to cook. Why not try both versions and let me know what you think!
Chicken with Fennel and Sticky Figs
- 4 chicken Maryland pieces jointed
- 2 fennel bulbs sliced
- 250 gms semi dried figs halved
- 1 leek sliced
- 1 cup chicken stock
- 1/2 cup white wine
- olive oil
- salt pepper
- Season the chicken pieces well and brown on both sides in olive oil. Set aside.
- Add more oil to pan if necessary and add leek and fennel. Fry over medium heat until softened, but not browned.
- Add chicken back into pan, along with the figs, stock and wine. Cook over medium heat for 15-20 minutes, until chicken is cooked through and most of the liquid has evaporated - but do not let it cook dry. Add more stock if necessary to cook until chicken is done.