Figs and fennel — have you tried this ingredient pairing? This whole chicken recipe is the kind of dinner that is just what you will crave during autumn and winter evenings especially. It’s comfort food at its finest.
Figs and Fennel
With a more pronounced licorice flavor when raw, fennel is a crunchy counterpoint for salads. But when you cook fennel, it undergoes a transformation. Cooked fennel becomes silky soft and that licorice flavor mellows. We love figs and fennel in this crustless quiche, and you will love how they taste in this saucy braised whole chicken dish.
Cooked alongside our Sun-Maid and Orchard Choice California Dried Figs, the figs become tender and soft, We prefer our California Dried Golden Figs for this dish with their more delicate flavor that’s just a bit nutty. Swap in our Mission Dried Figs and you’ll get more of a pronounced fig flavor—also delicious!
A Cozy Whole Chicken Recipe
it is not only economical to cook a whole chicken, but gives different eaters choice, since some prefer breast meat and others like thighs or drumsticks. Cutting a whole chicken into parts offers those options. Braised whole chicken means the seasoning cooks into the poultry, so each bite is succulent and savory.
We like to eat this with a side of white rice, cous cous, or even quinoa for a gluten-free option so the grains soak up all that sauce and gravy. The only other thing to serve alongside would be a simple green salad that is season-less.
Braised Whole Chicken Recipe with Figs and Fennel
Ingredients
- 1 fennel bulb
- 8 ounces Orchard Choice or Sun-Maid California Figs stemmed
- 1 whole chicken about 3 1/2 lbs, cut into 8 serving pieces
- kosher salt and freshly ground black pepper
- 1 tbsp unsalted butter
- 1 tbsp olive oil extra virgin
- 2 medium leeks or 1 large leek, roots and green tops trimmed, soaked in warm water, rinsed thoroughly, cut into 1" lengths
- 2 medium carrots cut into 1" lengths
- 1 garlic clove minced
- 1 tsp fennel seeds bruised with a mortar and pestle or a large knife
- 1 cup chicken broth
- 1 cup dry white wine
Instructions
- Trim the stem end and the dark green tops from the fennel; reserve a few fronds for garnish. Cut fennel bulb lengthwise into quarters; cut across into 1 inch pieces. Chill in a bowl of iced water 20 minutes; drain.
- Trim the stem end and the dark green tops from the fennel; reserve a few fronds for garnish. Cut fennel bulb lengthwise into quarters; cut across into 1 inch pieces. Chill in a bowl of iced water 20 minutes; drain.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil in a large deep skillet until sizzling. Add the chicken, a few pieces at a time and cook until lightly browned, about 5 minutes per side. Remove the chicken to a side dish as it browns. Leave a thin film of oil in the bottom of the pan: discard remaining oil.
- Add the fennel, leeks, and carrots to the pan. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the figs and fennel seeds to the pan. Cook, stirring, until the cut sides of the fig are lightly browned, about 5 minutes. Add the garlic; cook, stirring, 1 minute.
- Add the chicken broth and the wine. Heat to a boil; boil, uncovered, over high heat until reduced by half, about 5 minutes. Add the chicken and the juices to the pan. Cover and cook over medium low heat until the chicken juices run clear when pierced with a fork, about 15 minutes.
- With a slotted spoon transfer the chicken and vegetables to a warmed serving platter; cover to keep warm. Boil the juices over high heat until reduced and slightly thickened, 1 to 2 minutes. Pour the juices over the chicken; garnish with fennel fronds and serve.
