Winter solstice garden
Print Recipe

Winter Solstice Chicken, Leek, Fig & Fennel Ragout

A warming one-dish comfort meal that will excite the taste buds on a chilly winters night.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main
Servings: 6
Author: Amanda McInerney of www.lambsearsandhoney.com

Ingredients

  • 1 kilo chicken chops chicken thighs on the bone, with or without skin - you decide
  • 1 large or 2 small fennel bulb, sliced into wedges with base attached to hold together
  • 2 large leeks sliced thinly
  • 4 large carrots chopped in chunks
  • 250 gms soft dried figs, roughly sliced
  • 2 cups chicken stock
  • 1 cup white wine
  • 100 mls olive oil for frying
  • salt
  • pepper
  • fig syrup or vincotto
  • fennel pollen available in gourmet stores

Instructions

  • Preheat oven to 180C.
  • Heat olive oil in shallow fry pan, season the chicken pieces with salt and pepper and brown all over, in small batches. Set aside.
  • Add more oil if needed, then add sliced leeks and sweat down until soft and just beginning to caramelise. Spread out in a large baking dish.
  • Check oil again, then add the fennel wedges, browning on each side, but taking care not to break them up when turning. Distribute them in baking dish.
  • Add browned chicken pieces to the baking dish, nestling them in on top of the leeks, among the fennel.
  • Add the carrots and chopped figs.
  • Pour over the hot stock and the wine.
  • Cover with foil, place in the oven and cook for 40 minutes, until thighs are cooked through.
  • Remove thighs and set aside in a warm place.
  • Stir vegetables gently then, leaving baking dish uncovered, return to oven and cook vegetables for further 5-10 minutes until the liquid is reduced and thickened.
  • Return chicken to the dish, stir gently to coat with vegetables and sauce.
  • Drizzle with fig syrup, sprinkle with fennel pollen and serve.