CHICKEN WITH FIGS AND OLIVES | Nourish Deliciously
CHICKEN WITH FIGS AND OLIVES
35 mins prepServes 5
This recipe is packed with flavors of French-Algeria; jammy dried figs with meaty olives, summer tomatoes, shallots, thyme, white wine and lots of garlic go into this rich, deeply fragrant chicken braise.
Season the chicken all over with salt and pepper.
Preheat the oven to 400°F. Set the rack in the middle or lower ⅓ of the oven.
In a large oven proof-pot over medium heat. Add the oil and place the chicken without crowding, you may need to do in two batches. Cook undisturbed for 4-5 minutes to get proper browning.
Flip chicken and tuck and arrange the whole cloves of garlic, shallots, tomatoes, figs, and olives around the chicken evenly. (see image)
Pour in the wine all over and bring to a boil. Cover and transfer to the oven. Cook for about a hour. Check the doneness by insert a thermometer which should register 165°F in the meatiest part of the thigh. Mine took about a hour. Once done allow the braise to rest for 10 minutes before serving.
Serve over lots of crusty bread, couscous or polenta or even mashed potatoes.
