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Recipe by Erin Grunstein

Fig and Garlic Chicken

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Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

3 Hours
Diets

Ingredients

Chicken

  • 1 whole chicken, cut into eighths

  • 1/4 cup puréed garlic confit (recipe follows)

  • juice of 1 orange

  • 2 tablespoons fig preserves

  • 1–2 sprigs fresh rosemary

  • 1/2 teaspoon salt

  • freshly ground Gefen Pepper

Garlic Confit

  • a couple heads of garlic

  • extra virgin olive oil such as Bartenura

  • a few sprigs fresh rosemary

  • salt

  • pepper

Directions

Prepare the Garlic Confit

1.

Preheat oven to 325 degrees Fahrenheit. 

2.

In an oven-safe dish, pour in lots of peeled garlic cloves, top with extra virgin olive oil, some fresh rosemary sprigs, salt and pepper. The oil should just cover the garlic. 

3.

Bake for one hour. Allow to cool and blend using an immersion blender. 

Prepare the Chicken

1.

Combine confit, orange juice, jam, rosemary, salt and pepper. Pour over chicken, rubbing under the skin and on both sides. Let marinate for at least an hour.

2.

Preheat oven to 400 degrees Fahrenheit.

3.

Roast, uncovered, for about 50 minutes, basting two or three times throughout. Check for doneness with meat thermometer.

Fig and Garlic Chicken

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